2 boneless skinless chicken breasts, cut into strips

2 tsp Tony Chachere's creole seasoning

2 tsp Hickory liquid smoke

4 TBSP unsalted butter

8 oz fresh mushrooms, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 green onions, chopped

3 cups heavy cream

1/2 tsp dried basil

1/2 tsp lemon pepper seasoning

1/2 tsp garlic powder

1/4 tsp black pepper

1/2 cup grated parmesan cheese

8 oz pasta measured dry, cooked al dente

parsley for garnish

Sprinkle raw Chicken strips with the cajun seasoning and liquid smoke.
Melt butter in a large skillet over medium high heat.
Add chicken strips and chicken for 5 minutes.
Add the mushrooms, red and green bell peppers, and green onions.
Cook for 3 more minutes, stirring every minute.
Add cream and seasonings.
Bring to a boil.
Stir and reduce heat.
Simmer for 20 minutes or until thickened, stirring occasionally.
Remove from heat and stir in Parmesan cheese and garnish with parsley.
Toss with noodles and serve.