I have been experimenting in the kitchen all week, and I have some super fun recipes to share! Monday night I attempted Cajun Chicken Pasta. It was yummy, and not too hard to make once you have all your veggies cut up!
Coming in at only 324 calories and you are feeding your carb craving, you really can’t beat it!
So here is what you need:
8 ounces uncooked linguine
1 pound chicken breast
1-2 tbsp Cajun seasoning (or to taste, I used A LOT of cajun seasoning)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
salt to taste
Start by prepping all your veggies.
Go ahead and start boiling your water for your noodles.
I cut up my chicken into cubes, but you could buy the strips and use them that way as well. I like them in smaller pieces. They cook faster and its easier to make sure that each plate gets chicken. You want to season your chicken with lots of Cajun seasoning.
In a blender, make a slurry by combining the milk, cream cheese and flour.
Heat your skillet over medium heat with cooking spray. Cook the chicken until it is no longer pink. Add olive oil, red onion, red and green bell peppers, and cook for about 5 minutes. Add tomatoes and cook for another 3-4 minutes. Season with garlic powder and cracked pepper.
Drain your noodles if they are done.
Turn the heat down to medium-low and add the slurry. Stir and let cook for about 2 minutes. Add your noodles, and adjust the salt and Cajun seasonings to your taste. Toss well to coat. Top with scallions.
I also made kale chips to snack on this week.
What you need:
2 bunches of kale
1 tbsp of olive oil
sea salt to taste
Preheat oven to 300 degrees. Wash your kale, and lay out on a napkin to dry.
Once dried, tear the leafy parts of you kale up, and toss in a bowl with olive oil. I massage it around with my hands to ensure that all pieces are coated.
Spread out in a single layer on a baking sheet, and spread with season salt to taste. (I put a piece of tin foil down on the sheet so I don’t have to clean it. It is all about saving time people!)
Place in oven for 17-22 minutes until crispy.
You can place it in a rubermaid container for up to a week.
This morning on my way in, I was behind the royal cup truck. Is it bad that I was planning on turning Fast and Furious on him for some coffee in the back?
Happy almost Friday everyone! One more day, we can do it!!!