Cajun chicken Pasta on the Lighter Side

8  ounces		uncooked linguine
1  lb.		chicken breast strips
2  teaspoons		Cajun seasoning (or to taste)
1  tablespoon		olive oil
1  cup		medium red bell pepper, thinly sliced
1/2  cup		medium yellow bell pepper, thinly sliced
8  ounces		fresh mushrooms, sliced
1/2  cup		red onion, sliced
3		cloves garlic,s minced
2		medium tomatoes,s diced
1  cup		fat free low sodium chicken broth
1/3  cup		skim milk
1  tablespoon		flour
3  servings		light cream cheese
1  pinch		fresh cracked pepper
1  cup		scallions, chopped
1  dash		salt to taste
1		Smart Balance cooking spray

Tip: For nutritional information on all the ingredients in Cajun chicken Pasta on the Lighter Side just click on each ingredient name. Then adjust the serving size for any Cajun chicken Pasta on the Lighter Side ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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!