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
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
- 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.
- 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.
- 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!!
- 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).