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.