Cajun Chicken Pasta

1.5 lb chicken, cut into bite-sized pieces
2 1/2 tsp cajun seasoning
2 T dairy-free "butter" (this is what I use)
2 bell peppers, diced (I use red and yellow)
4 green onions, diced fine
6 oz mushrooms, diced
4 cloves garlic
1/4 tsp lemon pepper
1/4 tsp pepper
1/2 tsp salt
1/2 tsp basil
1 2/3 cup almond milk
4 oz almond yogurt
3 T cold water + 2 T cornstarch
1 pkg penne pasta

Melt "butter" in a large skillet. Add cajun seasoning and stir to combine. Add chicken, tossing to coat in "butter" and seasoning, cooking over medium heat until no longer pink (there will be a lot of liquid - that's a good thing). Add peppers, onions, mushrooms, and garlic and cook until tender. Add the remaining seasoning, almond milk, and yogurt. Depending on how thick you like it, add the cornstarch mixture.
Let simmer for 5 minutes, then add cooked pasta, tossing to coat.

This is delicious served with a Caesar salad and homemade bread!