I originally saw this recipe on Pinterest from the blog SkinnyTaste with pictures that are obviously way prettier than my cell phone shots. I made a few changes - left out mushrooms and used spaghetti noodles instead of linguine, marinaded the chicken, etc.
1.5 lb Chicken breast tenders
2/3 box Dreamfields Spaghetti Noodles
1/3 C milk
3 T cream cheese
1 T flour
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, sliced
1 clove elephant garlic, diced
2 tomatoes, diced
1 C chicken broth
3 scallions chopped
First I coated chicken breast tenders in cajun seasoning, garlic powder and salt and refrigerated for several hours.
Blend together flour, milk and cream cheese. I used my nutribullet for this step but you could do in a blender or by hand.
In large frying pan, cook chicken tenders and set aside. This took me 6-7 minutes and I just cooked it til the tenders were cooked through and slightly blackened. Set aside.
Cook noodles according to package instructions.
Add olive oil to pan, then add peppers, onions & garlic and saute over medium heat for 3-5 minutes. Sprinkle with cajun seasoning, salt, and garlic powder.
Add tomatoes and cook for 3-4 additional minutes.
Add chicken broth and milk mixture and stir together for a few minutes. More cajun seasoning, salt and garlic powder. Reduce heat.
Add chicken and let cook over low heat a few more minutes.
Strain noodles and add to pan. Mix all ingredients together.
Top with scallions.