Ingredients
Preparation
Prep all the 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 then sauté for 3 to 4 minutes.
Add mushrooms and tomatoes and sauté 3 to 4 more minutes or until vegetables are tender.
Season with salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry while stirring for about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook for another 1 to 2 minutes until hot, then add linguine; toss well to coat.
Top with chopped scallions and enjoy!
