Sunday, July 29, 2012

Hey good-lookin

Whatcha got cookin?

I stuffed my face full of this tonight...

Cajun Chicken Pasta
(recipe taken from

I altered my recipe a little bit compared to the one I found on Pinterest.

What I chose NOT to add:
Red bell pepper (I am BARELY getting my family to eat the yellow steps!!)
I did a yellow onion instead of a red (didn't have a red one)
I did FF cream cheese rather than light

Here's the recipe (skinnytaste style) for any wanting to try something new.
(I bolded the changes I made compared to hers...)
I highly recommend it.
(And that comes from a girl who is a bland, mashed potato kind of girl...)
(Cajun was a BIG step out of my comfort zone, but a good one!)

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar:3.2 g
Sodium: 126.5 mg (without salt)  

  • 8 ounces uncooked linguine (I used Walmart brand)
  • 1 pound chicken breast strips
  • 1-2 tsp Cajun seasoning
  • 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 yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim 1% milk
  • 1 tbsp flour
  • 3 tbsp light Fat Free cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • Smart Balance Walmart brand? cooking spray


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!

All in all, the dinner was a success.  (At least 4/5 of us liked it...the jury is still out on my oldest daughter!)  We will definitely be adding this recipe into our mix.  If you try it out, let me know what you think of it!

The best part for me (besides the delicious taste)...ONLY 323 CALORIES and I was FULL with 1 1/2 cups!

Tomorrow is are you going to start off your week?
Make plans today and hold yourself can do ANYTHING for ONE WEEK!  :)

Here are my plans:  
Monday/Wednesday/Friday:  *C25K Week 5 (double gulp!)
*Zumba any day I can get it in
Track my food, track my food, track my food!

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