Cajun Chicken Pasta on the Lighter Side

Works well with prawns too...or a combination of both. Thank you Skinny Taste.com

8 ounces uncooked linguine
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
cooking spray

• Prep all your vegetables. In a small blender combine 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 non stick 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 sauce 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!

Makes 7 1/2 cups.

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
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)