Cajun Chicken Pasta on the Lighter Side
Cajun Chicken Pasta is lightened up, made with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light Cajun sauce.
Ingredients
- 8 ounces uncooked linguine
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tsp garlic powder
- 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 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
- cooking spray
Instructions
- 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!
Notes
Makes 7 1/2 cups.
Nutrition
Serving: 11/2 cups, Calories: 324kcal, Carbohydrates: 44g, Protein: 26g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 44mg, Sodium: 126mg, Fiber: 6g, Sugar: 3g
- WW Points: 7