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!