This is another of those dishes that it's hard to make look appetising in a picture - but believe me, it's really worth giving it a go! Cajun is another of the flavour profiles we brought back with us from the USA - a different kind of spice/seasoning to Mexican food but a lovely flavour combo that you can make as strong or as mild as you choose.
The key to this meal is having everything prepared and ready to throw in the pot so begin by thinly slicing all your vegetables - 1 yellow pepper, 1 red pepper, 250g mushrooms, 1/2 red onion. Also dice 2 medium tomatoes and mince 2 cloves of garlic.
In a small blender combine 80ml semi-skim milk, 1 Tbsp plain flour and 3 Tbsps low fat cream cheese - set aside. Season 500g mini chicken fillets (or sliced chicken breast) with cajun seasoning (as much as your tastebuds like) and a little garlic powder.
Bring a large pot of salted water to a boil and cook 250g linguine (or tagliatelle) following packet directions.
Heat a large skillet and spray with cooking oil. Saute the chicken for 5-6 minutes, until cooked through (you might need to do this in batches if your pan is not big enough). Remove the chicken from the pan, add 1 Tbsp olive oil and cook the peppers, onions and garlic for 4-5 mins. Add the musrooms and tomatoes and cook for another 3-5 mins until all veg are tender. Season with salt, pepper and garlic powder.
Add 250ml chicken broth and the flour/milk/cream cheese mixture. Cook for about 2 mins then return the chicken to the pan, along with the drained cooked pasta. Toss together well and top with a few chopped spring onions.
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