Cajun Chicken Pasta
Cajun Chicken Pasta
Categories:
chicken, onion, pasta, pepper, yogurt
8 oz pasta; dry
1 teaspoon olive oil
1 lb chicken breast
2 teaspoon cajun spice
1 medium green pepper; chopped
1 medium onion; chopped
1/2 cup chicken broth, low sodium
1/2 cup fat-free half and half
2 tablespoon flour
Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Set aside. Heat a large, nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Stir in the chicken. Sprinkle with the Cajun-Creole seasoning. Brown the chicken for 2 minutes on each side (chicken will be slightly undercooked). Stir in the bell pepper, onion, celery, and garlic. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring occasionally. Pour in the broth. Bring to a simmer. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are tender and the chicken is no longer pink in the center (no stirring needed). In a small bowl, whisk together the half-and-half and flour until smooth. Pour into the chicken mixture. Cook over medium-high heat for 3 to 4 minutes, or until thickened, stirring occasionally. Add the pasta and warm through.