Wednesday, July 23, 2014

Cajun Chicken Pasta with Vegetables

We made an amazing new recipe on Monday night, and I just have to share it with you! We slightly adapted this recipe from Skinny Taste. I have enjoyed every recipe I've tried from Skinny Taste, and this one is no different!

Cajun Chicken Pasta with Vegetables

Ingredients:

8 ounces uncooked linguine
1 pound chicken breast strips
Cajun seasoning (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
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
salt to taste




Directions:

Prep all your vegetables. In a small blender (we used our magic bullet) 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 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.

I've been enjoying the leftovers for lunch this week. I almost think it's better the next day, after the sauce as thickened up a bit. So, so good! Let me know what you think!

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