I found this recipe on SkinnyTaste.com. Gina is a master at turning not-so-healthy dishes into delicious meals that you’d never guess were actually good for you! If you haven’t already, please visit her blog at http://www.skinnytaste.com/.
This dish includes many of my favorite things: veggies, pasta, chicken, spice and cream cheese. It’s made in one large skillet and the recipe makes about 10 cups, which was more than enough for supper last night and 3 additional lunches.
I think you could probably make substitutions based on your needs: more or less veggies, turkey or shrimp for the chicken, whole grain or high-protein pasta in place of regular pasta.
Here’s the recipe and the photos I took while preparing it:
- 8 ounces uncooked linguine (I used penne pasta)
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil (I used 1 tsp)
- 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 (I omitted)
- salt to taste
First, you’ll want to cut up your veggies, cook your pasta and prepare your chicken.
Cut your chicken into chunks and season with cajun seasoning and garlic powder.
While your chicken is cooking, make a slurry of the milk, flour and cream cheese by putting it in a small blender. I used my Magic Bullet. Tip: Did you know that the blade mechanism on many standard blenders will fit onto a regular-mouth mason jar? You could make your slurry in a half-pint jar and not dirty up that big-ol’ blender!
Let those cook about 5 minutes, then add the mushrooms and tomatoes.
Let those cook down for about another 4 – 5 minutes, then add the chicken broth and the slurry.
Bring this to a boil and stir until you notice the sauce starting to thicken. Then you’ll add your chicken and pasta back into the skillet.
By now, your largest skillet should be full, and hopefully, your family is ready to eat. This recipe made 10 cups; enough to: