Cajun Chicken Pasta
I found this recipe on Skinnytaste and it is so good you won’t know you’re eating a skinny version of cajun chicken pasta. The only thing I did differently was to use regular linguine instead of Dreamfields. I just cannot get used to Dreamfields so I’ll stick to the regular. I think whole wheat pasta would work, too, but whole grains bother my gout so I just stick to regular.
If you haven’t been to Skinnytaste ~ take a look!
Lighter Cajun Chicken Pasta
8 ozs uncooked linguine
1 lb chicken tenderloins
1 to 2 tsps Cajun seasoning ~ use more or less if you like
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, thinly 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 tbsps light cream cheese
fresh cracked black pepper
2 scallions, chopped
salt to taste
In a small blender, mix mix milk, flour, and cream cheese and set aside. Make sure all veggies are prepped. Season chicken tenderloins with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to the package.
Heat a large skillet over medium-high heat; spray with cooking spray and add half of the chicken. Cook until no pink remains and set aside on a plate. Repeat with the other half of chicken. Set all chicken aside.
Add olive oil to the skillet and reduce to medium; add bell pepper, onion, garlic to skillet and saute for 3-4 minutes.
Add mushrooms and tomatoes and saute for 3-4 minutes or until all veggies are tender. Season with 1/ tsp salt, garlic powder, and fresh black pepper.
Reduce the heat and add the chicken broth and pour in the cream cheese,flour/milk slurry and stir for about 2 minutes.
Place the chicken back in the skillet, adjust salt and Cajun seasoning if needed.
Add the linguine and toss to coat the linguine.
Sprinkle the green onions over the top and serve.
Makes 4-6 servings.