Pin a Day: Lightened Up Cajun Chicken Pasta

Sunday was another hot day here in Central Texas.  The temptation to eat ice cream for dinner was great, but I didn't have any ice cream at home.  Instead, I tried out this Lightened Up Cajun Chicken Pasta.   I started by bringing a pot of water to a boil and had Mike dice a tomato and scallion.  Normally, I would have had him chop up a red bell pepper, too, but I forgot to buy one.  I cooked the pasta for about 10 minutes.  While the pasta was cooking, I heated up some olive oil in a pan and cooked the Cajun seasoned chicken breasts for about 5 minutes on each side.  Once they were done in the pan, I put them on a foil lined baking sheet and cooked them in the oven at 375, cooking them until they reached 165.  Next, I heated up some more oil in the pan and added garlic, cooking until soft and fragrant.  I added in the milk and brought it to a simmer.  Then, I added in the water-cornstarch mixture and let the sauce thicken.  Finally, I turned off the burner and mixed in the parmesan cheese.  I stirred in the cooked pasta.  After the chicken had cooled, I cut it in to bite sized pieces and added it to the pasta.  We plated the pasta and garnished with tomatoes and scallions.  This dish was great.  I can't eat a lot of creamy sauces because they upset my stomach, but this lighter version was perfect.  It was light, but still had good flavor. The lightened version was great on a hot summer day.  There were some leftovers, but not too many leftovers to be overwhelming. I could see this dish becoming a staple in our house.