Cajun Chicken

This is such a great recipe, I thought I'd share it with whoever happens to be lurking on my blog. It's fast and easy and yummy and different. All good things in the world of "What am I going to make for dinner tonight?" (It came from Eating For Life.)



4 oz uncooked whole wheat penne
2 chicken breasts
2 T Cajun seasoning
1/2 cup skim milk
5 oz baby Spinach
8 oz fresh sliced mushrooms
1 T Butter Buds
1 tomato, chopped

Prepare penne according to package directions. Lightly coat a large skillet with cooking spray and place over medium heat. Coat chicken breasts with Cajun seasoning. Place chicken breasts in skillet; cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink inside. Transfer cooked chicken to a plate; cover with foil to keep warm. Add milk, cooked pasta, spinach, mushrooms, and Butter Buds to skillet; mix well. Cover and simmer over low heat, stirring occasionally, until heated through, approximately 5 minutes. Divide pasta mixture into two portions and top with a portion of Cajun chicken. Garnish with tomatoes, serve and enjoy!

Makes 2 servings

*I've made this with the Butter Buds, and it's really good. I couldn't find them last time at the store. So I just used a little regular butter, which adds fat, but it's only 1 tablespoon.

*Bruce hates spinach, but still loved this recipe. The spinach wilts down so much that its easy to pick out for picky eaters.

*I think the pasta is more like 3 servings, so if you're doubling or tripling the recipe, you can cut back a little on the pasta and spinach part.