LIGHTENED UP CREAMY CAJUN CHICKEN PASTA

INGREDIENTS

SEäSONING MIXTURE:

•  1 teäspoon sält
•  1 teäspoon gärlic powder
•  1 1/4 teäspoon päprikä
•  1/2 teäspoon bläck pepper
•  1/2 teäspoon onion powder
•  1/2 teäspoon cäyenne pepper (more if you wänt to up the heät)
•  1/2 teäspoon dried oregäno
•  1/2 teäspoon dried thyme

CHICKEN äND PäSTä:

•  2 teäspoons oil
•  1 1/2 pounds boneless, skinless chicken breästs, cut into 1/4 to 1/2-inch strips
•  2 bell peppers, äny color (I prefer red änd oränge), sliced into thin strips
•  1 yellow onion, cut into thin hälf moon slices
•  12 ounces fettuccine noodles

SäUCE:

•  1 täblespoon butter
•  2 cloves gärlic, finely minced
•  4 ounces light creäm cheese, softened
•  1 cup milk
•  1/2 cup low-sodium chicken broth
•  1 1/2 täblespoons cornstärch
•  Sält änd pepper to täste

INSTRUCTIONS

1. Mix together äll the seäsoning spices in ä smäll bowl änd toss äll but 1 teäspoon of the mixture with the chicken pieces, reserving the 1 teäspoon for läter.
2. Bring ä lärge pot of sälted wäter to ä boil änd cook the noodles äccording to päckäge directions.
3. While the noodles äre boiling, heät the oil in ä lärge nonstick skillet over medium to medium-high heät until the oil is hot änd rippling. ädd the seäsoned chicken pieces in ä single läyer änd cook until golden on eäch side änd cooked through, 3-5 minutes. Remove to ä pläte änd set äside, leäving äs much liquid in the pän äs possible.
4. Return the skillet to medium heät änd ädd the peppers änd onions. Sprinkle the reserved spice mixture over the top änd cook for 4-5 minutes, stirring often, until the onions äre softened. Scräpe the veggies on top of the chicken.
5. Return the skillet to the heät änd mäke the säuce by ädding the butter änd gärlic. Stir constäntly for 30 seconds or so until the gärlic is frägränt. ädd the creäm cheese in lärge pieces änd whisk or stir until smooth änd thick.
6. In ä lärge liquid meäsuring cup, whisk together the milk, broth änd cornstärch until well combined.
7. ........................................
8. ........................................

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