Cajun Chicken Pasta

We were supposed to go to our church picnic the other night, but a  thunderstorm kept us home.  I made a dish to pass before we made the decision to stay home.  I took this recipe and adjusted it slightly.  I love being able to take a recipe and make it mine.  

Here is my version:

Ingredients:

• 8 ounces uncooked pasta
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium green pepper, thinly sliced
• 1 medium zucchini, sliced into strips
• 8 oz fresh mushrooms, sliced
• 1 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• pepper 
• salt to taste

*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.

*Make pasta in salted water according to directions on package.

*Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add chicken. *Sauté 5 to 6 minutes add veggies and garlic and cook until they are almost tender.

*Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and pepper to taste.

*Reduce heat to medium-low;  pour in slurry stirring about 2 minutes.

*Add linguine; toss well to coat. 

Servings: 5 • Serving Size: 1 1/2 cups 
Calories: 300 • Fat: 6g • Protein: 25g • Carb: 44.1 g  


We actually ended up having more than 5 servings.  I am not sure I even used a whole pound of chicken. For the four of us we ended up having at least 7 servings.  My whole family was very surprised to find out that this recipe wasn't bad for them.  We will definitely do this one again.