Grad school and work has sucked my soul, hence why I haven’t blogged in forever! Oh, and I also discovered just how great Pinterest is. I found this recipe there, and I decided to give it a try because it just sounded really good. Heck, I am not even fond of bellpeppers/capsicum, but I still wanted to try. It ended up with more sauce than I intended, but it still came out delicious. I love the Cajun seasoning mix I made because I wanted to be able to control the salt level. For mushrooms, I chose to use the king trumpet mushroom aka 새송이 (sae songee) because it’d look good cut lengthwise. And for healthier option, I used unsweetened almond milk. It all turned out great!
Cajun Chicken Pasta
8 ounces uncooked pasta
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
Cajun seasoning mix
2 tbsp paprika
1 tbsp salt
1 tbsp black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoons ground red cayenne pepper
1. 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.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with olive oil 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.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add pasta and toss well to coat.