Creamy Chicken Cajun Pasta

Tuesday Night Patty brought Creamy Chicken Cajun Pasta.  She found the recipe on Pinterest.  That seems to be a great place to find things when you’re looking!

Creamy Chicken Cajun Pasta (via delish)

• 8 ounce(s) whole-wheat fusilli or rotini
• 1 tablespoon(s) canola oil
• 2 slice(s) bacon, chopped
• 1 large sweet onion, halved and thinly sliced
• 1 pound(s) boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• 1 medium green bell pepper, sliced
• 3 clove(s) garlic, minced
• 4 teaspoon(s) Cajun seasoning (see Tip)
• 1/2 teaspoon(s) freshly ground pepper
• 1 tablespoon(s) all-purpose flour
• 1 can(s) (28-ounce) crushed tomatoes
• 1/3 cup(s) reduced-fat sour cream
• 1/2 cup(s) sliced scallions for garnish

1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning, and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
4. Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.Exchanges: 2 starch, 2 vegetable, 2 lean meat, 1 fat Carbohydrate Servings: 2 1/2 Nutrition Bonus: Vitamin C (53% daily value), Vitamin A (23% dv), Iron (21% dv), Magnesium & Potassium (20% dv).

And in fashion, this is what ours looked like:
 Hello Yum!!