This Cajun Chicken Pasta recipe is made with chicken breast strips, bell peppers, red onion, mushrooms, and scallions in a creamy light Cajun sauce.
Ingredients
- 8 ounces of uncooked linguine
- 1 pound chicken breast (cut into strips)
- 1-2 tsp Cajun seasoning (or more 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 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)
- kosher salt to taste
- olive oil spray
Instructions
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Prep all your vegetables.
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In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
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Season chicken generously with Cajun seasoning, garlic powder and salt.
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Prepare pasta in salted water according to package directions.
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Heat a large heavy nonstick skillet over medium-high heat; spray with oil and add half of the chicken.
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Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
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Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
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Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.
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Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
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Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
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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.
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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
– W-W Points: 7
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