Cajun Chicken and Sausage Pasta

http://www.reneeskitchenadventures.com/2014/02/cajun-chicken-and-sausage-pasta.html

Servings - 6   Serving Size - 1/6 of recipe   PP per Serving - 9p+
Calories - 350,   Total Fat - 8.5g,   Carb. - 39.5g,   Protein - 29.1g,   Fiber - 2.3g

Ingredients:
1 TBS olive or canola oil
1 lb. boneless, skinless chicken breasts (about 4)
2 tsp. Tony Chachere's® Original Creole Seasoning, divided
fresh ground black pepper
8 oz. uncooked pasta of your choice ( I used fettuccine )
1/2 cup of cooked turkey sausage crumbles (I used Jimmy Dean's ® Fully Cooked Turkey Sausage Crumbles)
3/4 cup chopped onion
1/2 cup finely chopped celery
1 cup chopped green or red bell pepper, or a combo of the two OR substitute 2 jalapeno peppers , chopped, for a portion of the peppers for extra heat
1 cup sliced mushrooms
3 cloves garlic, minced
3 TBS all purpose flour
1 1/2 cups low sodium, fat free chicken broth
1 cup 1% milk
4 oz. 1/3 reduced-fat cream cheese, room temperature, cubed
1 large tomato, chopped
2 green onions, sliced, for garnish

Directions:
  1. Season both sides of the chicken breasts with 1 tsp. Tony Chachere's® seasoning and black pepper.  Add the 1 TBS oil to a large nonstick skillet.  Heat on med-high until it shimmers.  Cook chicken breasts until done.  Take out of the pan, slice into bite-sized pieces and keep warm in low oven.  
  2. To the skillet, add the onion, celery, peppers, mushrooms and garlic.  Sprinkle with 1 tsp. Tony Chachere's® seasoning.  Add a little chicken broth to the pan if there doesn't seem to be enough oil left over from the chicken.  Saute the vegetables until tender, about 6-7 minutes.  Stirring frequently.
  3. While vegetables are cooking, heat a large pot of salted water to boiling.  Cook pasta according to package directions to al dente.  Drain and set aside.  If you are using long pasta, such as fettuccine, break in half before cooking to make mixing into the sauce easier.  
  4.  When vegetables are soft, sprinkle them with 3 TBS flour.  Mix around and cook for about a minute.  Slowly add the chicken broth to the veg-flour mixture, stirring while adding to build the sauce.  Once the chicken broth is mixed in, add the milk.  Stir and bring simmer.  Keep stirring until sauce has thickened.  Add in the cubed cream cheese, and allow it to melt into the sauce.  Add the pasta into the pan with the sauce and vegetables, stir to coat.  Add in the reserved chicken and chopped tomato and stir. Add additional pepper and or Tony Chachere's® seasoning to taste.  Garnish with sliced green onions, if desired. 

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