1
Boil lightly salted water in a large pot. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
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2
Add butter to a large skillet over medium heat. Add seasoned chicken and cook until browned and almost cooked through, about 5 to 7 minutes.
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3
Add bell peppers, mushrooms, garlic, and most of the green onion to the skillet (reserve some to sprinkle on for garnish). Cook for an additional 2 to 3 minutes.
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4
Reduce heat to low and stir in heavy cream, basil, lemon pepper, salt, and black pepper. Heat through.
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