Cajun Chicken Pasta

Cajun Chicken Pasta (on the lighter side)

So, my girlfriend that has introduced me to some of my favourite recipes made this for us the other weekend. I went back for 3 helpings, so I could easily say that I LOVED it.

I have to say that I liked hers more and I think it was because she is usually heavy on the spice. I have not cooked with Cajun seasoning a lot, so I didn't know how far to push the spice and I have to say that I pansied out in the spice department. Next time will not be the case.

The original recipe (click on title) called for mushrooms. I do not eat fungus, so I skipped that ingredient.

Ingredients:

• 8 ounces uncooked linguine (I used fresh, but next time I will use whole wheat)
• 1 pound chicken breast strips (I would use 1 large or 2 chicken breasts)
• 1-2 tsp Cajun seasoning (I didn't add enough for my liking, so I would 2 tsp and up)
•  olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth (I used epicure)
• 1/3 cup skim milk (I used 1%)
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 green onions, chopped
• salt to taste

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. **I didn't use my blender, I just used a fork and mashed it up** Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

2. Prepare pasta in salted water according to package directions.

3. Heat a large heavy nonstick skillet over medium-high heat; add 1 tbsp olive oil 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. **I didn't prepare a lot of chicken, so I threw it all in at once**

4. Add 1 tbsp of olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

5. Add 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.

6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

7. 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!