Recipe from Skinny Taste
- 8 ounces uncooked whole wheat linguine
- 1 pound chicken breast tenders
- 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
- 1 clove garlic, minced
- 2 medium tomatoes, diced (I chose to go with grape tomatoes sliced in half)
- 1 cup chicken broth
- 1/3 cup skim milk
- 2 tbsp flour
- 4 tbsp light cream cheese
- fresh cracked pepper
- salt to taste
- Garnish with green onions, chopped
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. (*I chose to just make a slurry with milk and flour, and add the cream cheese separately. With the heat, the cream cheese will just melt in with the rest of the ingredients.)
Season chicken generously with Cajun seasoning, a touch of garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; drizzle with canola, avocado OR olive oil and add the chicken. Saute 5 to 6 minutes or until done, set aside on a plate.
Add a bit more 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, and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry and cream cheese. Stir for a couple minutes until cream cheese is melted and mixed in. If it is not thickening up the way you would like, add a bit more of slurry made with flour and milk.
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! You can add more Cajun seasoning to each plate if desired.
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