I LOVED this pasta from Skinnytaste! If there is one thing I love to eat every now and then is a creamy pasta dish. Sometimes it just hits the spot. I loved the spicy chicken in combination with the crisp veggies and creamy sauce. SOOO delicious! I kept the sauce and noodles separate to help the leftovers stay better.
Ingredients:
8 ounces uncooked linguine (I used gluten-free spaghetti) 
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 
Directions:
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.
Serving Size: 1 1/2 cups • Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g • Sodium: 126.5 mg (without salt)

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