Creamy Cajun Chicken Pasta

 

Creamy Cajun Chicken Pasta


Servings | 2
Estimated POINTS® value per serving | 5

1 Chicken Breast (diced)
250ml Lite Evaporated Milk (5½ pts)
1 Large Onion
150g Mushrooms
1 Red Pepper
1 tbsp Light Soy Sauce
Cajun Spices
125g dry pasta - I use spirals

Spray pan with non-fat spray and add diced onion, once soft add the chicken for around 3 -5 minutes or until starting to brown.

Meanwhile cook the pasta and put to side.

Add pepper and mushrooms to chicken and when soft add the soy sauce and cajun spices (as much as you like to your own taste). Cook for around 5 minutes and then add the milk.
Simmer on a low heat for a minute or so and then add the cooked pasta.

Cajun Chicken Pasta

No count

 

From the WW boards

 

(Serves 2)

This is just something that I “cobbled” together.

Two skinless chicken breasts
2 onions
2 peppers
Cajun spices
Curry Powder (optional)
Dried pasta
Large dollop of Extra Light philly cheese (plain)
Soy Sauce

Spray a pan with frylite. Chop a couple of skinless chicken breasts and coat in Cajun spices and, if you like, curry powder. Fry chicken until almost cooked. Meanwhile, finely slice a couple of onions and peppers and add to the pan. Cook dried pasta according to packet. When chicken and veg and pasta are cooked, add pasta to the pan, stir in the ELF cheese and soy sauce.