Cajun Chicken
Servings: 2
Prep Time: 25 minutes
Source: Eating for Life
“Spicy blackened chicken breast over pasta mixed with spinach, mushroom and tomato in a buttery cream sauce.”
Ingredients
- 2 portions whole wheat rigatoni (4 oz. uncooked)
2 portions chicken breast (about 1/2 lb)
2 Tbs. Cajun seasoning
1/2 cup skim milk
1 bag (5 oz) baby spinach leaves
8 oz. fresh mushrooms, sliced
1 Tbs. Butter Buds (I just used real butter)
1 Tomato, chopped
Directions
1. Prepare rigatoni
2. Lightly coat lg. skillet w/ cooking spray & place over med. heat. Coat chicken breast with Cajun seasoning.
3.
Place chicken breasts in skillet; cook for approx. 6 min; turn & cook for 6 more – until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover w/foil to keep warm.
4. Add milk, cooked pasta, spinach, mushrooms & Butter Buds to skillet; mix well.
5. Cover & simmer over low heat stirring occasionally, until heated through, approx. 5 minutes.
6. Divide pasta mixture into two portions & top with a portion of cajun chicken. Garnish with tomatoes.
2. Lightly coat lg. skillet w/ cooking spray & place over med. heat. Coat chicken breast with Cajun seasoning.
3.
Place chicken breasts in skillet; cook for approx. 6 min; turn & cook for 6 more – until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover w/foil to keep warm.
4. Add milk, cooked pasta, spinach, mushrooms & Butter Buds to skillet; mix well.
5. Cover & simmer over low heat stirring occasionally, until heated through, approx. 5 minutes.
6. Divide pasta mixture into two portions & top with a portion of cajun chicken. Garnish with tomatoes.
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