Cajun Chicken Pasta

Note: I use the herb measurements as guidelines and not hard-and-fast measurements.

1 lb pasta
2 boneless, skinless chicken breast halves
2 T cajun seasoning (or more to taste)
2 T butter or margarine
3 large cloves garlic, minced
1 yellow onion, finely diced
4 large bell peppers (any color), diced
1-2 small zucchini, diced
1-2 small yellow squash, diced
2 cups fresh mushrooms, sliced
1 bunch green onion, finely diced
1 cup heavy cream (may substitute thickened chicken broth or plain yogurt)

1 t dried basil

1 t dried oregano

1/2 t dried thyme

1 t lemon pepper

1/2 t black pepper

1/2 c grated parmesean cheese

Cut chicken into bite-sized pieces and coat with cajun seasoning. In a wok or large skillet, saute garlic and yellow onion in margarine over medium heat. Add chicken, cook until nearly done. Add peppers, squash, zucchini, mushrooms, and green onion. Cook, stirring occasionally until peppers are tender and chicken is fully cooked.Add cream, basil, lemon pepper, and black pepper. Heat through. Toss with pasta and top with parmesean cheese.

Be warned that this fills my full-sized wok to capacity when everything is combined.