2 boneless skinless chicken breasts cut into chunks
2 tablespoons olive oil
4-6 mushrooms sliced
Salt (to taste)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons Cajun spice
4-6 quarts water
1 12-ounce box linguini
1/2 cup shredded Asiago cheese
In a medium pot, heat the water to a boil. Add the linguini and cook till soft. Drain and add 1-2 tablespoons of butter to prevent the pasta from sticking.
In a large frying pan, heat olive oil and add chopped garlic to hot oil. When garlic becomes translucent, add chicken and spices and cook until no pink shows (about 7-10 minutes).
Add peppers, onion, tomatoes (with juice) and bouillon to the chicken and cover with a lid. Cook for 10-15 minutes until veggies begin to soften, stirring occasionally. When veggies are soft, add the mushrooms and cook 2-5 minutes more.
Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and veggie sauce evenly and spread over the top of the noodles on each plate. Top it all with the shredded Asiago cheese.
For a thicker sauce, hold back 2 tablespoons of chicken broth and add ½ teaspoon of corn starch. Stir to dissolve the corn starch. Remove the chicken from the pan, add the cornstarch mixture and put it back on the heat.