Cajun Chicken Pasta
This was a really really good recipe but then again I say that all the time and I’m pretty sure I wouldn’t post a recipe that didn’t turn out well.. haha.. =/
Anyways, I got this recipe on Skinny Taste. Her food ROCKS. You need to add her blog to your daily blog list. I’ve made two things from her and both received raving reviews and resulted in second helpings. The sauce for this pasta ends up being really creamy and flavorful. It kind of tricks you into thinking you’re eating something unhealthy and just feels really rich. But I know better and I know it’s pretty healthy because obviously I got to see first hand what went into the sauce. I haven’t put this recipe into my Weight Watchers calculator yet, but I will update the post to show the point value when I do. I also really like this recipe because I got another chance to use my Ninja Master Prep (blender/food processor)! Haha.
The recipe is from Skinny Taste’s page and the only thing I changed is that I used like a ton of cayenne pepper and added red chili flakes (you know I love my food spicy). I didn’t have a pre-made “Cajun spice blend” on hand so I just used what I had in my cupboard based on the recipe I found on the Allrecipes site. My ratios were pretty much the same as what’s stated in that spice blend recipe except I upped the cayenne and added red chili flakes.
So good and so worth it! Give it a try and let me know how much you like it!
P.S. Don’t compare our pictures because Skinny Taste’s pics totally blow mine out of the water! >.<
1. 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.
2. Prepare pasta in salted water according to package directions.
3. 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.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. 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.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. 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!