I just invented a new recipe! OK – maybe I didn’t actually invent it, but I didn’t follow a recipe, and in my dictionary – that’s an invention!!
Cajun Chicken Pasta
1 lb. chicken – or 3 boneless skinless chicken breasts
1 box (13.25 oz) whole wheat penne pasta
1 (8 oz) block of fat-free cream cheese, room temperature
1 (10.75 oz) can of Campbell’s Cream of Chicken Soup – 98% fat free
2 Tablespoons cajun seasoning
Preheat the oven to 350.
Boil the chicken. I cooked mine the day before and kept it in the frig. Cook the penne pasta, al dente. While the pasta is cooking, chop the chicken into bite size pieces and add to a large mixing bowl. To the bowl, add the cream cheese, soup, and seasoning. Combine with the chicken until well mixed. When the pasta is al dente, drain, and combine with the chicken mixture. Pour into a sprayed glass baking dish, and cook until heated through – about 15-20 minutes.
So good! You need no salt and pepper. You need nothing. Except maybe a glass of red wine. This is a nice and spicy dish, and the cajun seasoning can be reduced if necessary.
Serves: 6 (ok – maybe 4)
Based on 6 servings, this is 8 points per serving on Weight Watchers, and worth every bite of it. Add a 4 point glass of red wine, and it’s a splurge…but well worth it!