This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans
6 servings, about 1 1/2 cups each
Active Time: Total Time:
8 ounces whole-wheat fusilli or rotini
1 tablespoon canola oil
2 slices bacon, chopped
1 large sweet onion, halved and thinly sliced
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
1 medium green bell pepper, sliced
3 cloves garlic, minced
4 teaspoons Cajun seasoning (see Tip)
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 28-ounce can crushed tomatoes
1/3 cup reduced-fat sour cream
1/2 cup sliced scallions for garnish
Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a Dutch oven over medium heat.
Add bacon and onion and cook, stirring occasionally, until beginning to
brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun
seasoning and pepper. Cook stirring, until the onion and bell pepper are
beginning to soften, about 4 minutes.
Add flour and stir to coat. Add tomatoes and their
juice; bring to a simmer. Cook, stirring often, until the sauce is
bubbling and thickened and the chicken is cooked through, about 2
minutes. Remove from the heat. Stir in sour cream.
Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.
Tips & Notes
Tip: We used a Cajun spice blend that
contains salt. If you have a blend without salt (check the ingredients
label), season the sauce with salt to taste.
8 g fat
( 2 g sat , 3 g mono
50 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 25 g protein; 6 g fiber; 656 mg sodium; 691 mg potassium. Nutrition Bonus: Vitamin C (53% daily value), Vitamin A (23% dv), Iron (21% dv), Magnesium & Potassium (20% dv). Carbohydrate Servings: 2 1/2 Exchanges: 2 starch, 2 vegetable, 2 lean meat, 1 fat