Ingredients
1-1/2 cups uncooked whole wheat penne pasta1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces3 teaspoons Cajun seasoning, divided3 teaspoons olive oil, divided1 medium green pepper, julienned1 medium sweet red pepper, julienned1 medium onion, halved and sliced3 garlic cloves, minced2 medium tomatoes, chopped1 cup fat-free evaporated milk, divided3 tablespoons all-purpose flour
Preparation
Cook pasta according to package directions. Meanwhile, toss chicken with 2 teaspoons Cajun seasoning. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil until no longer pink; drain. Remove and keep warm.
In the same skillet, saute peppers and onion in remaining oil for 1 minute. Add garlic; saute 1 minute longer. Add tomatoes; saute 2 minutes longer. Stir in 3/4 cup milk.
Bring to a boil. Combine flour with remaining Cajun seasoning and milk until smooth; gradually stir into skillet. Cook for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Drain pasta; toss with chicken mixture.
