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! 328 calories per 1 1/2 cups
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