One of the things I knew I needed to do, if I wanted to keep on being afforded the luxury of being a stay-at-home mom, was prioritize my time and start meal planning. I've become a lot more intentional about it in the last month and it's changed our lives. No longer are we staring at the pantry and saying, "What, just WHAT, are we going to make for dinner tonight?!" We have all the ingredients for a meal in our pantry/refrigerator/freezer and it's just a matter of whipping it up. It's saved us not only money, but time (eating out with a baby is definitely possible-- it's just a lot more interesting).
In summary, it's also been a lot of FUN! I've found that this could become a new hobby of mine. It's made me more confident in the kitchen, and I've had a very happy husband! This was a recipe I found via my mom's Pinterest account (thanks, Mom!) and it's one of the best things I've ever made! Yum! It was one of SkinnyTaste's top 25 recipes of the year (2012).
Enjoy!
Cajun Chicken Pasta on the Lighter Side
Skinnytaste.com
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)
Ingredients:
- 8 ounces uncooked wholewheat linguine
- 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
- fresh cracked pepper
- 2 scallions, chopped
- salt to taste
- cooking spray
Directions:
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!
Makes 7 1/2 cups.
