1 to 2teaspoonsflour or cornstarch , more if needed
S&P to taste
For serving: Parmigiano and fresh basil if desired
Combine chicken, lemon pepper, creole and basil in a bowl. Set aside.
Boil pasta according to package directions and then drain.
In a large skillet, heat the oil over medium heat. Sauté the green onions and the red bell peppers. Add in the chicken. Once peppers are tender, add in the garlic and turn the stove to low.
Pour in cream and sprinkle a little flour over top. Stir until smooth and let simmer until the sauce begins to thicken. Add in another teaspoon of flour if needed. Salt and pepper to taste.
Pour the chicken and sauce over cooked noodles and enjoy with parmigiano.
Chicken: You can also cook 1 pound of chicken for this recipe. Cube the chicken into bite sized pieces and then cook in the skillet with 1 to 2 Tablespoons of olive oil over medium heat. Then remove the chicken and cook the bell peppers. Vegetables: This recipe is easily customizable. You can add in mushrooms with the bell peppers. Sometimes I'll also mix peas or chopped spinach at the end (after the cream is mixed in).Make lighter: If you'd like to make this dish lighter, you can use half and half. I wouldn't use milk, as the sauce will not properly thicken.