cajun dish

I really loved this recipe, it was not super heavy, but it was filling and had lots of veggies and chicken. You can control how much cajun spice you want, we don't mind being generous with cajun seasoning. This is pretty quick to make, it's just a lot of chopping, but then just throwing it in the wok or pan and your just about done.  Hope you will like this one as much as we did!

Here's what you'll need:

8 oz. of uncooked linguine

1 pound chicken breast strips

1 - 2 tsp. cajun seasoning

1 Tbsp olive oil

1 medium red & yellow bell pepper thinly sliced

8 oz. fresh mushrooms, sliced

1/2 red onion, sliced

3 cloves garlic, minced

2 medium tomatoes, diced

1 cup fat free low sodium chicken broth

1/2 cup skim milk

1 Tbsp. flour

3 Tbsp. light cream cheese

fresh cracked pepper

2 scallions chopped

salt to taste

Prep all your veggies. In a blender make a slurry by combining milk, flour and cream cheese.  Set aside.  Season chicken generously with cajun, garlic powder and salt.

Prepare pasta in salted water according to package.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Saute 5 to 6 minutes or until done, set aside and repeat with remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, saute 3-4 minutes.  Add mushrooms and tomatoes and saute 3-4 more minutes or until veggies 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; adjusting 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!