Thanks to Margreit  for this recipe!  Prep time: 20 min.Coo time 20 min.                       4 ounces  linguine pasta  gluten free             2 skinless, boneless chicken breast halves
3 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes.Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

I think this would be adaptable for freezer cooking.  Saute the Cajun seasoned chicken and butter until brown.  Cool and place in freezer bag with remaining ingredients.  to cook heat through either in sauce pan or slow cooker , stir in heavy cream .  Heat until hot and serve over noodles and top with Parmesan.