This version of cajun pasta is so good!! It does not taste like a *light version recipe, it is full of flavor and has a pleasant mix of textures with the peppers, chicken and noodles mixed in a light version alfredo sauce.
Recipe from: skinnytaste
8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste) or some Montreal chicken seasoning works great
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium orange bell pepper, thinly 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, if desired
Prep all your vegetables. In a small blender make a slurry by combining milk, flour, chicken broth and cream cheese. Set aside. Start cooking pasta in salted water according to package directions.
Season chicken generously with Cajun seasoning, garlic powder and salt. Cook chicken until done, then add peppers, garlic, and onion. Once veggies are tender, stir in sauce and tomatoes. Cook until sauce is thickened.