Cajun Chicken Pasta

This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.

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.