Family Dinner: Cajun Chicken Pasta

With the next holiday approaching being Mardi Gras, I thought I would share this family favorite pasta dish. You know, just in case your life is like mine and your idea of a Mardi Gras celebration is making something spicy. Wooooooooo.

Of course, this is just as good any other night too. A word to the wise, we all (kids included) like things on the spicier side, so adjust the amount of cayenne to your own preference.

Laissez les bon temps rouler!

Cajun Chicken Pasta
Makes 6 servings
385 cals / 7g fat / 54g carbs / 29g protien

1 box whole grain pasta (I like penne best)
1 lb chicken breast
1 green pepper
2 red pepper
1 red onion
1 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp paprika
1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper (more or less, up to you)
1 cup chicken broth
1/2 cup milk
2 TB flour
4 oz 1/3 fat cream cheese, softened
salt and pepper to taste

1. Cook pasta in a large pot according to package and drain.

2. While water is boiling and pasta is cooking, cut all the fat and junk off the chicken. Cut the chicken into 1/2 inch pieces. Mix thyme, garlic powder, black pepper, white pepper, paprika, salt, and cayenne pepper together. Toss chicken in spice mixture. Set aside.

3. Cut bell peppers and onions into thin strips. Heat large sautée pan over medium high heat. Coat with cooking spray and cook chicken until done, 5-7 minutes. Remove chicken from pan and set aside. Coat the same pan with more cooking spray and sautée peppers and onion until softened, about 5 minutes.

4. While vegetables are cooking, blend the broth, milk, flour, and cream cheese until smooth.

5. Return chicken to pan with vegetables, cook 1-2 minutes, then stir in broth mixture. Bring to a simmer and stir until sauce is thickened slightly. Stir in cooked pasta. Serve with some Franks on top.