Cajun Chicken Pasta Ww Modified
Indulge in the bold and creamy flavors of this Weight Watchers-modified Cajun Chicken Pasta—a lighter spin on the classic comfort food! This recipe features tender strips of Cajun-spiced chicken, vibrant sautéed bell peppers, and a velvety sauce made from low-fat cream cheese and unsweetened almond milk, all tossed with hearty whole-wheat linguine. Perfect for a weeknight dinner, this healthier version is packed with protein, fiber, and irresistible smoky heat in every bite. Garnished with fresh parsley and a sprinkle of Parmesan, it’s a guilt-free, restaurant-quality meal you can enjoy with the whole family—ready in under 40 minutes!
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Recipe Information
Ingredients
- 2 pieces (medium-sized) Boneless, skinless chicken breasts
- 1.5 tablespoons Cajun seasoning
- 2 teaspoons Olive oil
- 1 medium (thinly sliced) Red bell pepper
- 1 medium (thinly sliced) Green bell pepper
- 1 medium (thinly sliced) Yellow onion
- 2 cloves (minced) Garlic
- 4 ounces Low-fat cream cheese
- 1 cup Unsweetened almond milk
- 8 ounces (dry) Whole-wheat linguine
- 0.25 cup (grated) Parmesan cheese
- 2 tablespoons (chopped, for garnish) Parsley
- 0.5 teaspoons (adjusted to taste) Salt
- 0.5 teaspoons (freshly ground, to taste) Black pepper
Instructions
Begin by prepping your chicken breasts. Slice them into thin strips about 1/2 inch wide.
In a mixing bowl, toss the chicken strips with Cajun seasoning until evenly coated.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Add the seasoned chicken strips and cook for 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Sauté the red and green bell peppers, onion, and garlic for 5-6 minutes, until the vegetables are tender and slightly caramelized.
While the vegetables cook, prepare the whole-wheat linguine according to package instructions. Drain and set aside, reserving 1/3 cup of the pasta water.
Lower the heat to medium-low and add the low-fat cream cheese and almond milk to the skillet with the vegetables. Stir continuously until the cream cheese melts and forms a smooth, creamy sauce.
Add the reserved pasta water to thin the sauce to your desired consistency, and stir well. Season with salt and black pepper, adjusting to taste.
Return the cooked chicken to the skillet and toss to coat in the sauce. Reduce the heat to low and let everything simmer for 2-3 minutes to meld the flavors.
Add the cooked whole-wheat linguine to the skillet and gently toss to combine, ensuring everything is evenly coated in the creamy Cajun sauce.
Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the pasta and garnish with freshly chopped parsley.
Serve immediately and enjoy your Weight Watchers-modified Cajun Chicken Pasta!
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 5256 mg | 229% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 21.8 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 968 mg | 74% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
