Colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce.
One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example.
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- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Ready Time: 45
Ingredients
- 8 ounces uncooked linguine (I used Dreamfields) 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 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 scallions, chopped salt to taste Smart Balance cooking spray
Recipe Steps:
- 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!
