The Pioneer Woman Tasty Kitchen
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Skinny Cajun Chicken Pasta

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Level: Easy

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Description

A lightened-up version of one of my favorite pastas dishes ever!

Ingredients

  • 1 pound Fettucine
  • 1-½ pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Pieces
  • 2 Tablespoons Olive Oil
  • 3 teaspoons Cajun Seasoning
  • 3 whole Bell Peppers, Stem And Seeds Removed Then Sliced
  • ½ cups Red Onion, Sliced
  • 1 teaspoon Garlic Powder
  • 2 cups Low Sodium Chicken Broth
  • ½ cups Plain Greek Yogurt
  • 1 dash Cayenne Pepper
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 3 Tablespoons Italian Parsley, Chopped

Preparation

Cook pasta in well-salted water according to package directions. Drain and set aside.

While pasta is cooking, heat 1 tablespoon olive oil in a large skillet over high heat. Sprinkle 1.5 teaspoons Cajun seasoning over chicken. Add chicken into the hot skillet in one layer (you may have to do this in batches if your skillet isn’t large enough). Allow to cook for 1-2 minutes without stirring. Flip and cook for another minute or two without stirring. When chicken is browned on both sides and cooked through, remove from skillet and set aside.

Add second tablespoon of olive oil into the same skillet. Sprinkle peppers and onions with 1.5 teaspoons Cajun seasoning and the garlic powder. Add the veggie mixture into the skillet and cook on high heat until veggies are charred well. Remove vegetables from the pan.

Add chicken broth into the pan and cook for about 3 minutes, scraping the bottom of the skillet to deglaze the pan. Reduce heat to low and add chicken, vegetables, cooked pasta, and Greek yogurt. Stir well to combine. Taste for seasoning and add cayenne, salt and pepper.

Serve in bowls garnished with chopped parsley.

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