Instructions

• Prep the vegetables: thinly slice the red and yellow bell peppers, slice the mushrooms, slice 1/2 red onion, mince the garlic, dice the tomatoes, and chop the scallions. Set aside.
• Bring a large pot of salted water to a boil and cook the 8 ounces linguine according to package directions. Drain and set the pasta aside.
• In a small blender or bowl, combine 1/3 cup skim milk, 1 tablespoon flour, and 3 tablespoons light cream cheese; blend or whisk until smooth. Set the slurry aside.
• Place the 1 pound chicken breast strips in a bowl and season with 1–2 teaspoons Cajun seasoning (or more to taste), 1 teaspoon garlic powder, and kosher salt to taste. Toss to coat evenly.
• Heat a large heavy nonstick skillet over medium-high heat and spray with olive oil spray. Add half the chicken in a single layer and sauté 5–6 minutes, until cooked through and lightly browned. Transfer the cooked chicken to a plate.
• Repeat with the remaining chicken: spray skillet if needed, add the rest of the chicken, and sauté 5–6 minutes until cooked through. Transfer to the plate with the first batch and set aside.
• Reduce heat to medium and add 1 tablespoon olive oil to the skillet. Add the sliced bell peppers, sliced red onion, and minced garlic. Sauté 3–4 minutes, stirring occasionally.
• Add the sliced mushrooms and diced tomatoes to the skillet and sauté another 3–4 minutes, until the vegetables are tender.
• Season the vegetables with kosher salt to taste and fresh cracked pepper to taste.
• Reduce heat to medium-low. Pour in 1 cup low-sodium chicken broth and slowly add the milk–flour–cream cheese slurry while stirring. Cook about 2 minutes, stirring, until the sauce begins to thicken.
• Return the cooked chicken to the skillet, stir to combine, and cook 1–2 minutes more until the chicken is heated through. Taste and adjust Cajun seasoning, kosher salt, or fresh cracked pepper as desired.
• Add the cooked linguine to the skillet and toss well to coat the pasta in the sauce.
• Sprinkle with the chopped scallions and serve.