Prepare all vegetables.
In a small blender, make a slurry by combining milk, flour, and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder, and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy skillet over medium high heat; spray with cooking spray and add half of the chicken. Saute 5-6 minutes or until done. Set aside and repeat with remaining chicken. Set aside.
Add olive oil to skillet and reduce to medium. Add bell peppers, onions, and garlic to skillet; saute 3-4 minutes. Add mushrooms and tomatoes and saute 3-4 more minutes until vegetables are tender. Season with 1/4 tsp salt, garlic powder, and fresh cracked pepper to taste.
Reduce heat to medium low. Add chicken broth and pour in slurry, stirring about two minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste. Cook another minute or two until hot, then add linguine. Toss well to coat and top with scallions.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 120mg||37 %|
|Sodium 294.4mg||10 %|
|Potassium 1074.8mg||28 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 43.4g|
|Protein 39.1g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 413
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