Sunday, January 27, 2013

Light and Spicy Creamy Cajun Pasta


I must curse my camera a thousand times during these dark and dreary winter months.  The best light is daylight - and by the time I make dinner, the best light is long gone.  You should see me ... running all over the house trying each artificial light in hopes of taking a great picture.  Anyone else understand these food blogging woes?  These pictures just don't hold a candle to the actual dish...

This dish is such an amazing dinner treat!  When you try it, you won't believe that it is a lighter version of all of those creamy pasta dishes.  I would eat this one every week if I could, but I must warn you - it takes a good amount of prep time (which is why I can't have it every week).  I really think that the cream cheese makes all the difference in this sauce - so rich and flavorful!  Give this one and try and let me know what you think!
Best dishes and yummy dreams!

xo,


Light and Spicy Creamy Cajun Pasta
Recipe slightly adapted from: Skinny Taste (Gina's Skinny Recipes)

Serves 4


2 boneless, skinless chicken breasts, pounded to one inch thickness
olive oil cooking spray
4 tsp. cajun seasoning (divided)
1/3 c. skim milk
1 Tbsp. flour
3 Tbsp. reduced fat cream cheese, softened
1 c. chicken broth, low sodium
1 Tbsp. olive oil
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
6-8 mushrooms, sliced
1 small sweet onion, diced
3 garlic cloves, minced
1 tomato, diced
2 scallions, chopped
salt and pepper, to taste

Prepared whole grain linguine noodles - Serving for 4


1.  In a nonstick skillet, spray some cooking spray.  Sprinkle 2 tsp. of the cajun seasoning on both sides of the chicken breasts.  Cook the chicken in the skillet and then set aside to rest.  
2.  In a small tupperware container with a lid, combine skim milk, flour, remaining 2 tsp. of cajun seasoning, and softened cream cheese by shaking.   
3.  Add olive oil to the skillet and allow it to heat.  Add the sliced veggies - peppers, mushrooms, and onion.  Saute until tender.  
3.  Add the garlic to the skillet, as well as the tomatoes.
4.  Pour the milk and flour mixture into the skillet.  (It may appear slightly lumpy because of the cream cheese, but the lumps will soon disappear.)
5.  Add the chicken broth and heat the mixture through.
6.  Place the pasta on a plate, slice the chicken breasts and place 3-4 slices on top of the pasta.  Cover with the sauce mixture and scallions.

Enjoy!

Click here to see where I shared this recipe!

Thanks for reading, friends xo







3 comments:

Cassidy Bradshaw said...

This sounds SO good :)
I'll have to try it.
-New Pinterest follower
cass-eats.blogspot.com

Diane said...

I've wanted something to do with the cajun seasoning I bought back in the summer for barbecuing. I will pin this and make your delicious recipe soon.

Diane said...

Please bring this by my foodie friday party today. I plan on making this dish very soon.