Cajun Chicken Pasta
By
Donna Brown
@gabbiegirl
1
This recipe is a quickly prepared dish on the lighter side fixed with whole wheat pasta and a light white sauce. Serve with a thick slice of toasted French bread for a great meal.
Ingredients
- 13 oz
- whole wheat penne pasta, cooked, drained and sprinkled with parmesan cheese
- 2
- boneless, skinless chicken breast
- 3 -4 Tbsp
- butter
- 3/4 c
- fat free evaporated milk (i have used 2%)
- 1/2 tsp
- lemon pepper seasoning
- 4 tsp
- your favorite cajun seasoning
- 1/4 tsp
- garlic powder (i usually add more)
- 1/2 tsp
- onion powder seasoning
- salt and pepper to your taste
- 2
- roma tomatoes, chopped (or 1 can stewed tomatoes, chopped)
- 1/2 - 1 c
- parmesan cheese
- 1/4 c
- fat free sour cream
- 1/4 c
- fat-free cream cheese
- 1/3 c
- flour
- 3/4 c
- chicken broth
- 3 - 4
- slices bacon, cooked and chopped
How to Make Cajun Chicken Pasta
- 1Heat sautè pan and add butter to melt. Sprinkle chicken breasts liberally with Cajun seasoning; add chicken breasts to heated pan and brown evenly until done.
- 2Cook pasta by package directions. When pasta is done, drain, reserving about a cup of liquid. Sprinkle about 1/4 cup Parmesan cheese over drained pasta and mix well.
- 3SAUCE: Using sautè pan, melt about 3 tablespoons of butter in pan, whisk flour into melted butter, then whisk in milk. Whisk until it begins to thicken, add chicken broth, cheeses and seasonings. Cook until the cheeses melt and it becomes the desired thickness you want. If it becomes too thick, add some of the reserved pasta water or some more chicken broth. Place pasta in serving container, add about 1/2 the chopped bacon, tomatoes and pour sauce over pasta and mix well. Top with diagonally sliced chicken and top with remaining bacon pieces.
