Sunday Supper ...Cajun Chicken Pasta...On the Lighter Side

It's Spring...time to think about eating food that's a bit on the lighter side...this recipe from  sounds delicious...

Cajun Chicken Pasta... On The Lighter Side 



8 ounces uncooked linguine

 1 pound chicken breast strips

1-2 tsp Cajun seasoning (or 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

2 medium tomatoes, diced

1 cup fat free low sodium chicken broth

1/3 cup skim milk

1 tbsp flour

3 tbsp light cream cheese

fresh cracked pepper

2 scallions, chopped

salt to taste

Smart Balance cooking spray


Prep all your vegetables. 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. 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 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. 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. Top with chopped scallions and enjoy!

Yum!  Yum!

The table is all set..


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