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

INGREDIENTS

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

DIRECTIONS

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.