Monday, February 11, 2013

skinny cajun chicken pasta


This pasta. I love it so.

Weeknight meals should be quick and easy. But I never want any flavor sacrificed. Never! Enter this pasta dish. The only thing that might take you a little time is chopping up the veggies, but that teensy bit of effort is so worth it for the beautiful colors in this dish!

I've lightened up the usual creamy Cajun pasta dish, and I have to say I'll probably always make it this way from now on! Simple. Easy. Fast. Healthy. Done.

Skinny Cajun Chicken Pasta
serves 6

you'll need:
1.5 lb. chicken breasts, cut into small pieces
3 teaspoons Cajun seasoning (I use this one)
1 lb. fettuccine
2 tablespoons olive oil
3 bell peppers, sliced (I used one yellow, one green, and one red. Color!)
1/2 cup red onion, sliced
1 teaspoon garlic powder
2 cups low sodium chicken broth
1/2 cup nonfat Greek yogurt
cayenne pepper, salt, and black pepper, to taste
chopped Italian parsley for garnish

Cook pasta in well-salted water according to package directions. Drain and set aside.

While pasta is cooking, heat 1 tablespoon olive oil in a large skillet over high heat. Sprinkle 1.5 teaspoons Cajun seasoning over chicken. Add chicken to hot skillet in one layer (you may have to do this in batches if your skillet isn't large enough). Allow to cook for 1-2 minutes without stirring. Flip and cook for another minute or 2 without stirring. When chicken is browned on both sides and cooked through, remove from skillet and set aside.

Add second tablespoon of olive oil into the same skillet. Sprinkle peppers and onions with 1.5 teaspoons Cajun seasoning and the garlic powder. Add to skillet and cook on high heat until veggies are charred well, about 1-2 minutes. Remove vegetables from the pan.

Add chicken broth and cook for about 3 minutes, scraping the bottom of the skillet to deglaze the pan. Reduce heat to low and add chicken, vegetables, cooked pasta, and Greek yogurt, stirring well to combine. Taste for seasoning and add cayenne, salt, and pepper as needed (it should be spicy!).

Serve in bowls garnished with chopped parsley. Enjoy this light and fabulous weeknight meal!

9 comments:

  1. So I love your pictures. And your header. And this recipe sounds amazing! You've really go it all ;)

    xo
    summer

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    Replies
    1. Summer, you're too sweet! Thank you so much! :)

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    2. and I just checked out your blog and LOVE it! Darling!!!

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  2. I made this last night without the chicken and it was SO DELICIOUS! Stephen hates alfredo sauce and I need a break from tomato-based, so this was perfect. Already craving some of the leftovers for lunch :)

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    Replies
    1. So glad you enjoyed it!! It's one of my favorites. :) Thanks so much for letting me know!!

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  3. Its look very nice... I have to try this some day...

    ReplyDelete
    Replies
    1. Thanks, Nikita! Let me know if you do! :)

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