[mv_schema_meta name="Season the chicken"]Place the chicken pieces in a mixing bowl. Sprinkle the cajun seasoning, umami seasoning, and garlic powder over top of the chicken and toss. [mv_img id="24911"]

[mv_schema_meta name="Cook the chicken"]Heat the butter over medium high heat in a non stick skillet until hot. Add the chicken to the skillet and cook for 4 minutes, or until no longer pink, stirring often. [mv_img id="24903"]

[mv_schema_meta name="Add vegetables"]Add the red bell pepper, green bell pepper, mushrooms and green onions. Cook and stir for 3 minutes. [mv_img id="24904"]

[mv_schema_meta name="Make the sauce"]Stir in the heavy cream. Add the salt and pepper if using. Bring to a boil, reduce heat, and simmer for 5 minutes, until heavy cream has begun to reduce. [mv_img id="24905"]

[mv_schema_meta name="garnish and serve"]Stir in pasta bow ties and sprinkle with fresh basil. Stir to combine. Garnish with more fresh basil when ready to serve, if desired. [mv_img id="24906"]