I was looking for a different way to make chicken than the usual ways I've been doing. I stumbled on this recipe and adapted it to my dairy free diet and what I had on hand. It was delicious and even better the next day for lunch (when all the cajun seasoning really soaked in...mmm) Another winner from skinny taste.
Cajun Chicken Pasta
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)
Ingredients:
8 ounces uncooked linguine
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
1 zuchinni, thinly sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced (I didn't have any in mine, I just forgot)
1 cup fat free low sodium chicken broth
1/3 cup milk (I used almond milk)
1 tbsp flour
fresh cracked pepper
2 scallions, chopped
salt to taste
cooking spray
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, per 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, zuchinni, onions, and garlic to skillet, sauté 4-6 minutes till tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste
Reduce heat to medium-low; add chicken broth/milk mix 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!
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