1. In a medium sized bowl sprinkle the chicken evenly with Cajun seasoning, olive oil and 1 tsp salt and mix well so all the chicken tenders are coated.
  2. Place a large nonstick fry pan or skillet over medium-high heat. Add the chicken with all the oil and sauté 5 to 6 minutes or until done. Make sure that the chicken tenders are not over cooked. Remove chicken.
  3. At this point cook the pasta according to packet instructions.
  4. Add the capsicums, mushrooms, lemon pepper, basil, garlic powder and spring onions to the skillet and sauté 8 to 10 minutes or until vegetables are tender and liquid has evaporated.
  5. While the pasta is cooking return the chicken to the skillet containing the vegetables, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add cooked and drained pasta, toss to coat.
  6. Garnish with parsley and serve hot.