Cajun Chicken Pasta Light
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 375.1
- Total Fat: 8.6 g
- Cholesterol: 57.7 mg
- Sodium: 727.1 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 3.9 g
- Protein: 30.9 g
View full nutritional breakdown of Cajun Chicken Pasta Light calories by ingredient
Introduction
Cut chicken breast into strips1-2 tsp. Cajun seasoning
1 Med red, 1 med yellow bell pepper, thinly sliced
8 oz. mushrooms
1/2 Red onion, sliced
2 Medium tomatoes, sliced
1/3 cup skim milk
1 Tbs flour
Cut chicken breast into strips
1-2 tsp. Cajun seasoning
1 Med red, 1 med yellow bell pepper, thinly sliced
8 oz. mushrooms
1/2 Red onion, sliced
2 Medium tomatoes, sliced
1/3 cup skim milk
1 Tbs flour
Number of Servings: 5
Ingredients
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8 oz Barilla Linguine
16 oz Tyson boneless, skinless chicken breast
1.5 tsp Cajun Seasoning (by KARENWP08)
1 tbsp Olive Oil
75 gram(s) bell pepper, red, sweet, raw
50 grams Yellow Peppers (bell peppers)
8 medium Mushrooms, fresh
1. cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
3 clove Garlic
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 cup Campbell's low sodium chicken broth
5.5 oz Milk, Kroger Skim Milk
0.062 cup Flour - Gold medal all purpose flour
3 tbsp Low fat cream cheese
1 dash Pepper, black
1 tsp Salt (table) (by CYNDYY1)
2 medium (4-1/8" long) Scallions, raw
Tips
Makes 7 1/2 cups
Directions
Prep all your vegetables
In a small blender (or bowl) make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously withy cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions
Heat a lrage non-stick skillet over medium- high heat; spray with cooking spray and add haldf the chicken. Saute 6-6 minutes or until done, set aside and repeat with 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 black pepper to taste.
Reduce heat to medium-low, add chicken broth abd pour slurry in and stir about 2 minutes.
Return chicken to skillet, adjust salt and cajun seasoning to taste. Cok another minute or two until hot the add linguine; toss well to coat. Top with chopped scallions and enjoy!
Serving Size: 1.5 Cup
Number of Servings: 5
Recipe submitted by SparkPeople user PEVERS96080.
In a small blender (or bowl) make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously withy cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions
Heat a lrage non-stick skillet over medium- high heat; spray with cooking spray and add haldf the chicken. Saute 6-6 minutes or until done, set aside and repeat with 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 black pepper to taste.
Reduce heat to medium-low, add chicken broth abd pour slurry in and stir about 2 minutes.
Return chicken to skillet, adjust salt and cajun seasoning to taste. Cok another minute or two until hot the add linguine; toss well to coat. Top with chopped scallions and enjoy!
Serving Size: 1.5 Cup
Number of Servings: 5
Recipe submitted by SparkPeople user PEVERS96080.
Member Ratings For This Recipe
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DEVERS96080
