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
Ingredients:
•
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
Directions:
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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