In a medium bowl mix together the chicken, flour, and cajun seasoning. Make sure the chicken is fully coated with flour and seasoning.

In a large sauté pan, heat the olive oil on medium high, then add the chicken to the pan. Cook on both sides until no longer pink in the middle, about 5-7 minutes. Remove from pan and set aside.

Pour just a little chicken broth into the pan to deglaze it. This will loosen up the brown bits from the pan.
Add peppers, onion, mushrooms, and garlic. Cook until onions are translucent. Sprinkle with just a pinch of salt.

Add chicken broth, Romano cheese, and chicken into the pan with vegetables. Cook for about 5 minutes are until the sauce is slightly thickened.

Serve over pasta.