Cajun Chicken Pasta on the Lighter Side

I thought this was fabulous!!!  Doesn't taste low fat.

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt) 

Ingredients:
•    8 ounces uncooked linguine (I used Dreamfields)
•    1 pound chicken breast strips
•    1-2 tsp Cajun seasoning (or to taste)
•    1 tbsp olive oil
•    1 medium red bell pepper, thinly sliced
•    1 medium yellow bell pepper, thinly sliced
•    8 oz fresh mushrooms, sliced
•    1/2 red onion, sliced
•    3 cloves garlic, minced
•    2 medium tomatoes, diced
•    1 cup fat free low sodium chicken broth
•    1/3 cup skim milk
•    1 tbsp flour
•    3 tbsp light cream cheese
•    fresh cracked pepper
•    2 scallions, chopped
•    salt to taste
•    Smart Balance cooking spray

Directions:
Prep all your 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 in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 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!

Makes 7 1/2 cups.