Cajun Chicken Pasta

At the end of the week the last meal usually ends up being an episode of Chopped.  I try to make something with whatever ingredients I have leftover in the kitchen from the beginning of the week.  This is a real simple dish that I have modified to be more waistline friendly while still being flavorful.

1 large chicken breast
1/2 cup fat free sour cream
1/3 green bell pepper, diced
1 large carrot, diced
1 stalk celery, diced
4 oz linquini
1-2 tsp cajun seasoning
Olive oil


Emeril's cajun seasoning (~2/3 cup)

2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried leaf oregano
1 tbs dried thyme 
1 tbs lemon pepper seasoning

Cook the linguini to al dente.
Heat one turn of olive oil over medium heat in a large skillet.  Slice the chicken into 1" pieces and season with the cajun seasoning.  Cook the chicken through and add the vegetables.  Cook until crisp tender then remove from heat and stir in the sour cream.  Serve over the linguini.

Serves 2, 425 calories, 7 g fat

The original recipe called for heavy cream and I honestly don't see any deficiency in flavor by substituting with sour cream and it saves about 50 calories/serving.

I like to have this cajun seasoning on hand all the time so I make this 2/3 cup batch and store it in the freezer.  It adds a ton of flavor to a creamy pasta sauce like this or can be used for blackened chicken or fish.