Skinny Cajun Chicken Linguine Alfredo
Serves 4
1 lb. chicken, cut into chunks
6 oz. linguine, cooked al dente
1 tbsp + 1 tsp Cajun seasoning
3 tbsp reduced-fat butter
2 green onions, finely chopped
3/4 cup reduced-fat milk
1/4 cup sun-dried tomatoes, chopped (if using oil-packed, blot well w/ paper towels)
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 cup grated parmesean cheese
ground black pepper to taste
1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large nonsitck pan over medium heat, melt the butter.
3. Add chicken pieces & cook chicken until no longer pink (5-7 minutes).
4. Reduce heat, add green onions, milk, tomatoes, basil, garlic powder, and black pepper.
5. Cook for a few minutes until heated through.
6. Add cooked linguine to chicken mixture, add parmesean cheese, and stir to coat pasta.
7. Divide among 4 pasta bowls & serve immediately.
My Notes:
1. I didn't have any Cajun seasoning on hand, so I sprinkled on a little Old El Paso taco seasoning. (I keep a big shaker of this in my pantry...you NEVER know when it will come in handy!)
2. I used skim milk & it turned out great--you'd never know I used fat-free!
3. I've found that sun-dried tomatoes are one of those love/hate kinds of ingredients. If you don't like sun-dried tomatoes, I bet some chopped red peppers would be a delicious substitute!
4. Next time, I think I might double up on the sauce mixture & try adding in some veggies like yellow squash, broccoli, or zucchini.
