Light Cajun Chicken Pasta with Veggies

Lunchroom Dabbles...with a bit of a "kick"

Ingredients:

1# Bow Tie Pasta or your favorite type of Pasta

4 large Skinless Boneless Chicken Breasts cut into Strips

1 T. Cajun Seasoning or to taste

1 T. Olive Oil

1 Red Bell Pepper thinly sliced

1 Yellow Pepper Thinly sliced

8 oz of Fresh Mushrooms sliced

1 Onion Thinly Sliced

3 cloves Garlic Minced

2 Roma Tomatoes Diced

2 c. Fresh Spinach

Chopped Parsley for garnish

1 and 1/2 c. Low Sodium Chicken Broth

1/2 c. 1% Milk

1 and 1/2 T. Flour

4 T. Light Cream Cheese

1.  Prep all your vegetables. 

2.  In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. 

3.  Prepare pasta in salted water according to package directions. Drain and rinse, set aside.
***For a gluten-free option - Try using Zoodles!

4.  Season chicken generously with Cajun seasoning and salt.

5.  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 in a Bowl.

6.  Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and mushrooms to skillet, sauté 3-4 minutes. Season with 1/4 tsp salt and fresh cracked pepper to taste.

7.  Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 3 minutes.  Making sure it comes to a boil for the flour to thicken a bit.

8.  Return chicken to skillet; add Fresh Garlic, adjust salt and Cajun seasoning to taste, cook another minute or two until hot.

9.  Add pasta, diced Tomatoes and Fresh Spinach; toss well to coat. Sprinkle with Fresh Parsley.  

Plate it up on Separate Plates or Put on a large platter and watch it disappear.

For a printable version of this recipe, go here:
https://docs.google.com/document/d/1jPyH_QTgxJzvsLQOUIh0HNuq2fd33oueFs2_SQqYQMY/edit?usp=sharing