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I love spicy food. Sometimes, I find myself adding spice to dishes that don't need it, like spaghetti, and other times, the spice really makes the dish complete. This is one of those dishes. It tastes good, has lots of veggies, and the carbs you crave without overdoing it.
8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (I didn't have Cajun seasoning, so I used garlic powder, cayenne pepper, paprika, cumin, oregano, thyme, and red pepper flakes. I didn't measure these, just sprinkled them over the chicken.)
1 tbsp olive oil
2 medium bell peppers, thinly sliced
8 oz fresh mushrooms, sliced
1 cup broccoli, chopped
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Prep all your vegetables.
In a small blender, combine milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning and salt (or my list of seasonings if you don't have cajun seasoning).
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add the chicken. Sauté 5 to 6 minutes or until done, set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and sauté 3-4 more minutes or until vegetables are tender. Toss in the tomatoes and 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 blender mixture, stirring about 2 minutes.
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!
This was a spicy dish because I added lots of red pepper flakes, but season it according to your preferred taste. :]