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 Skinnytaste.com|
Cajun Chicken Pasta slightly adapted from Skinnytaste.com
• 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!