As I have mentioned before, I discovered the awesome website, Skinnytaste, early last year with the hubster and I wanted to start eating better. While I don’t stick to it as strictly as I used to, we still have a few favorites that I sprinkle in from time to time, and this is definitely one of them.
They always say we should eat the colors of the rainbow. Well this dish definitely has a ton of color in it with the veggies and a great source of protein from the chicken. I even added some shrimp to the hubster’s portion since we had some in the fridge that needed to be cooked.
Here is the recipe from Gina at Skinnytaste -
- 8 oz uncooked linguine (Dreamfields)
- 1 lb chicken breast, cut into strips
- 1-2 tsp Cajun seasoning (or to taste)
- 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
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 5-6 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 for 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 and add chicken brother 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, and then add the linguine – toss well to coat.
Top with chopped scallions before serving.
Silly me forgot to take a finished product photo, but it was very yummy. We don’t like mushrooms so I always leave those out, and if I don’t already have scallions I usually won’t make a special trip just for the recipe, but I can assure you that it’s great without them!
Servings: 5 Serving Size: 1 1/2 cups Points: 8 Calories: 323.8 Fat: 6.2 g Protein: 25.9 g Carbs: 44.1 Fiber: 6.3 g Sugar: 3.2 g Sodium: 126.5 mg (without salt)
If you try this recipe please let me know what you think! I’ve used it to carb load before a race and it’s great for that!
What’s your favorite pasta dish?
I hope everyone has a great weekend! I plan to do a little shopping, hang out with the hubster before he heads out of town again, hit up a local pet fair, and get a long run in for Dumbo training. It’s going to be a warm one so stay hydrated and well fueled!
Until next time,