Cajun Chicken Pasta , light version

8 oz uncooked pasta (Dreamfields)
1 lb skinless chicken breasts, cut in strips
1-2 tsp Cajun seasoning
1 tbsp olive oil
1 whole red bell pepper, cut into strips
1 whole yellow or orange pepper, cut in strips
8 oz fresh baby bella mushrooms, sliced
1/2 onion, sliced into strips
3 cloves garlic, finely minced
2 medium tomatoes, diced, seeded
1 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, sliced

Cook pasta, set aside. Prep all veggies. Mix milk, flour, and cream cheese into a slurry. Set aside. Season chicken generously with Cajun seasoning, garlic powder, and salt.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Saute' 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, saute' 3-4 minutes.
Add mushrooms and tomatoes and saute' 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 slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add pasta; toss well to coat. Top with scallions.

Serving Size: 5 equal servings

Number of Servings: 5

Recipe submitted by SparkPeople user MAMAFLETCH.