Cajun Chicken Pasta

Taste of Tradition

Who: Mid Century Telephone Cooperative and Adams Telephone Co-Operative
Cost: $15.15 includes shipping ($10 at offices)
Details: Soft-backed, spiral bound
Pages of recipes: 234
Send checks to: Paula Monari, Mid Century Telephone Cooperative, P.O. Box 380, Fairview, IL 61432 or call 309-778-8611.

Cajun Chicken Pasta


  • 8 oz. uncooked linguine
  • 1 lb. Boneless skinless chicken breasts cut into strips
  • 1-2 tsp. Cajun seasoning or to taste
  • 1 T. olive oil
  • 1 med. red bell pepper thinly sliced
  • 1 med. yellow bell pepper thinly sliced
  • 8 oz. fresh mushrooms sliced
  • 1/2 red onion sliced
  • 3 cloves garlic minced
  • 2 med. tomatoes sliced
  • 1 c. fat free low sodium chicken broth
  • 1/3 c. skim milk
  • 1 T. flour
  • 3 T. light cream cheese
  • Fresh cracked pepper
  • 2 scallions chopped
  • Salt to taste
  • Smart Balance cooking spray


  • Prep 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 according to package directions.
  • Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken.
  • Saute 5-6 min. or until done, set aside on a plate and cooking remaining chicken. Set aside.
  • Add olive oil to skillet and reduce to medium heat; add peppers, onions and garlic and saute 3-4 minutes.
  • Add mushrooms and tomatoes and saute 3-4 more minutes or until vegetables are tender.
  • Season with ¼ tsp. salt, garlic powder and fresh cracked pepper to taste.
  • Reduce heat to medium-low; add chicken broth and pour in slurry, stirring about 2 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. Top with chopped scallions and enjoy!