Hi there lovelies! It’s Brittany again, with part two of the SkinnyTaste cookbook [sneak peek]. We’re kicking it up a notch this weekend with a Cajun Chicken Pasta! Like I said in the last post- I am not a good cook, BUT this meal wasn’t only edible, but pretty dang amazing if I may say so myself! Feel free to follow along with your SkinnyTaste cookbook from Kittsona! And if you don't have one, shame on you :) Get it here!
So, er go!...
What you'll need:
1/3 cup fat-free milk
1 tablespoon all-purpose flour
3 tablespoons light cream cheese
8 ounces linguine
1 pound boneless, skinless chicken breasts, sliced into strips
1¼ teaspoons Cajun seasoning
1 teaspoon garlic powder
Cooking spray or oil
1 tablespoon olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
½ medium red onion, slived
3 garlic cloves, minced
8 ounces mushrooms, sliced
2 medium tomatoes, chopped
1 cup less sodium chicken broth
2 medium scallions, chopped
I know, that looks like a lot of stuff. Most of them are kitchen staples though, so you hopefully should have most of the ingredients already in your kitchen! … I surprisingly did, haha!
In a blender, combine the milk, flour, and cream cheese. Set aside. Or if you’re like me, just use your one-serving personal smoothie blender (because I don’t have a real blender!).
Cook the pasta in salted water. I just used the pasta that I had in my kitchen already. So pick whatever you please! Pasta is pasta is pasta…
Meanwhile, heat a LARGE skillet (I used a little one because I’m a rebel, and regretted it later) on medium heat. I sliced all the chicken up and put it in a freezer bag, then added in the Cajun seasoning, garlic powder, and ¼ teaspoon of salt, and shook it all up. Easy peasy! Add the chicken to the pan and cook until it’s light brown and fully cooked. Then set aside.
Add the olive oil to the skillet and lower the heat. Add the bell peppers, onion, and garlic and cook until the peppers are wimpy. Wimpy was just the word that popped into my head, but I guess “tender” is what they’re really supposed to be. Whatever.
Add the mushrooms (I didn’t, because I don’t like them) and tomatoes and cook until “tender.” Once that’s done, add a little more garlic powder (a few shakes) and season with salt and pepper to taste. Reduce the heat, and add the cooked chicken, chicken broth, cream cheese mixture from your blender, and cook until it thickens a bit. That won’t take long, about two minutes. Add your pasta and mix it all together.
Like I said earlier, I was a rebel and used a small pan so I wasn’t able to mix it all together. I poured the liquid/veggie/chicken mixture on top of the pasta, and it was still ah maze ing.
Add the scallions on top, more Cajun seasoning if you like spicy stuff (like me), and you’re done! So yummy, and not horrible for you either! :)