Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)
Ingredients:
- 8 ounces uncooked linguine (I used Dreamfields)
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 8 oz fresh mushrooms, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 cup fat free low sodium chicken broth
- 1/3 cup skim milk
- 1 tbsp flour
- 3 tbsp light cream cheese
- fresh cracked pepper
- 2 scallions, chopped
- salt to taste
- Smart Balance cooking spray
Directions:
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.
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 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
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 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
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
linguine; toss well to coat. Top with chopped scallions and
enjoy
Yields 7 1/2 cups
