I added some julienned carrots and roasted corn to the dish for awesomeness, but I don’t think that would have made the dish fail…
So I’m going to just put this recipe together like I will do it the next time I try it, not like I did it this time. I think a few changes would work well, but you can get the original from Skinnytaste here. Btw, this makes a huge batch! I’d say 5-6 good size servings, I had to freeze some of it even with what I left out for meal prep.
Cajun Chicken “Pasta”
Prep all your vegetables, separating the tomatoes, mushrooms and corn from the rest of the vegetables. In a small blender make a slurry by combining milk, flour and Greek yogurt. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Drain the Pastabilities and rinse, then set aside in the refridgerator.
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, carrots, onions, and garlic to skillet, sauté 2-3 minutes.
(I had to shift to a larger pot at this point – so many veggies!)
Add mushrooms, corn and tomatoes and sauté 2-3 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.