Preheat oven to 350?.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); saute 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350? for 20 minutes; uncover and bake an additional 5 minutes.
(serving size: 1 1/2 cups)
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 8|
|Calories from Fat: 67 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 97.3mg||30 %|
|Sodium 212mg||7 %|
|Potassium 253.6mg||7 %|
|Total Carbohydrate 62.4g||18 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 61.3g|
|Protein 19g||27 %|
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Calories per serving: 394
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