Recipe:
Cooking spray
20 oz boneless skinless chicken breasts cut into bite size pieces
4 t Cajun seasoning
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1/2 red onion, sliced into strips
3 garlic cloves, minced
2 1/4 c chicken broth
1/2 c wine (I used Chardonnay)
1 T cornstarch
1/2 c half and half (I prefer fat free)
1/2 lb fettuccine, cooked according to package directions
6 Roma tomatoes, diced
Heat pan or skillet with cooking spray over medium high and add chicken. Add ha,f of the satin seasoning and cook until browned. Remove from heat. Add more spray as needed and cook all the veggies except tomatoes, adding the remaining 2 t Cajun seasoning. Cook until crisp tender, about what you would want for fajita veggies. Remove veggies and add to chicken in a bowl. I usually cover it with aluminum foil to keep warm. Reduce heat to medium and add 2 c broth and all of the wine. Cook for about 8 minutes or until the liquid is reduced by half. If you accTurn heat to medium low. In a cup, add the cornstarch and remaining 1/4 c broth and whisk until blended. Add to pan on stove. Pour in cream slowly. Cook sauce for about 5-10 min or until the sauce has thickened. Remember it won’t get super thick with the half n half. Don’t let it boil unattended bc it may burn. Keep stirring. Add more Cajun seasoning or last and pepper to taste. Once it’s how you like it, add chicken, veggies, pasta, and tomatoes. Toss to coat.
If freezing, do not add pasta noodles or tomatoes. Once finished cooking, let sauce cool and place in gallon freezer bag. When ready to eat, chop tomatoes and cook pasta. Thaw overnight, then add to pan to cook.
Makes 4 large servings at 455 cal each (435 if you use fat free half n hlaf)