Monday, September 17, 2012

Cajun Chicken Pasta

Last week I had the pleasure of cooking dinner for some sweet friends who just had a precious baby boy. Not only do I love helping our friends during this special (and sleep deprived) time by delivering a delicious meal, but I also love the chance to make some new recipes.

I had pinned Gina's Cajun Chicken Pasta awhile back and finally decided to make it with a few changes. It was a delicious!

Cajun Chicken Pasta on the Ligher Side via

Cajun Chicken Pasta slightly adapted from 

                8 ounces uncooked whole wheat pasta of your choice (I used penne)
                1 pound chicken breast strips
                1-2 tsp Cajun seasoning (or to taste)
                1 tbsp olive oil
                1 medium red bell pepper, thinly sliced
                1 medium yellow bell pepper, thinly sliced
                8 oz fresh mushrooms, sliced
                1/2 red onion, sliced
                3 cloves garlic, minced
                1 cup fat free low sodium chicken broth
                1/3-cup 1% milk
                1 tbsp whole-wheat flour 
                3 tbsp light cream cheese
                Fresh cracked pepper
                Salt to taste

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

Add mushrooms and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

Makes 7 1/2 cups.

Along with the pasta, I did a simple spinach salad with strawberries and tours mix, and my homemade dressing. The dessert recipe might of been the best part of the meal though, stay tuned for that recipe!

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