While googling Mardi Gras dinner ideas yesterday, I actually found 2 that I wanted to try on the Taste of Home’s website so even though Mardi Gras is over, I thought I’d make this for dinner tonight.  Bob said he likes it better than last night’s and even Courtney ate this one because it had chicken in it.

1 1/2 cups uncooked whole wheat penne pasta

1 pound boneless, skinless chicken breasts, cut into 3/4″ pieces

3 teaspoons Cajun seasoning, divided (you can probably find this at your local grocery store just like I did)

3 teaspoons olive oil, divided

1 medium green bell pepper, julienned

1 medium sweet red bell pepper, julienned

1 medium onion, halved and sliced

3 garlic cloves, minced (or pressed)

2 medium tomatoes, chopped (I forgot to buy tomatoes yesterday so I used a can of diced instead)

1 cup fat free evaporated milk, divided

3 tablespoons flour

1  Cook pasta according to package directions.  Meanwhile, toss chicken with 2 teaspoons Cajun seasoning.  In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons olive oil until no longer pink and drain if necessary.  Remove chicken from skillet and keep warm.

2  In same skillet, saute peppers and onion in remaining 1 teaspoon olive oil for 1 minute.  Add garlic and saute for 1 minute longer.  Add tomatoes and saute 2 minutes longer.  Stir in 3/4 cup of the evaporated milk.

3  Bring to a boil.  Combine flour with remaining 1 teaspoon Cajun seasoning and 1/4 cup evaporated milk until smooth.  Gradually stir into skillet.  Cook for 1 – 2 minutes or until thickened.  Return chicken to skillet and heat through.  Drain pasta and toss with chicken mixture.