Ingredients: |
Ingredients: 8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning
1 tbsp olive oil
1 medium thinly sliced red bell pepper
1 medium thinly sliced yellow bell pepper
8 oz fresh sliced mushrooms
1/2 red onion, sliced
3 cloves minced garlic
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 chopped scallions
salt to taste
Smart Balance cooking spray
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Directions: |
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 tomatoes 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. Top with chopped scallions and enjoy!
Makes 7 1/2 cups. |
This recipe for Cajun Chicken Pasta is from