Ingredients:
- 8 ounces uncooked linguine (I used Dreamfields)
- 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!
Servings: 5
Serving Size: 1 1/2 cups
Points+: 8 pts •
Smart Points: 8
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)
Makes 7 1/2 cups.