Tuesday, November 19, 2013

Creamy Cajun Chicken Pasta

Ive been big on pasta for lunch the past couple of weeks.  I find that carbs are energizing in the middle of the day.  This looked delicious and I love all things Cajun -- almost as much as I love Mexican food.

Recipe from Eating Well
Yields 6 servings
329 calories per serving

8 oz whole wheat rotini
1 tbsp canola oil
2 slices turkey bacon, chopped
1 large onion, halved and thinly sliced
1 lb boneless, skinless chicken breasts, cut into one inch pieces
1 green bell pepper, sliced
3 cloves garlic, minced
4 tsp ground cumin
1/2 tsp black pepper
1 tbsp all-purpose flour
28 oz diced tomatoes
1/3 c lowfat sour cream
1/2 c scallions, sliced

Bring a large pot of water to boil.
Cook pasta until tender, according to package directions.
Drain & set aside.

Heat oil in a large pan over medium heat.
Add bacon and onion & cook, stirring occasionally, for about 2 minutes until starting to brown.
Add chicken, bell pepper, cumin, and black pepper.
Cook, stirring, until the onion and bell pepper start to soften, about 4 minutes.

Add flour and stir to coat.
Add tomatoes, undrained, & bring to a simmer.
Cook, while stirring, until the sauce is bubbled and thickened and chicken is cooked through.
Remove from heat and stir in sour cream.

Stir pasta into sauce and sprinkle with scallions.

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