Cajun Chicken Pasta

I made this recipe last night for a family Sunday dinner. I prepped the veggies before the family came over which made it so much easier. It was quick to throw together and perfect to feed a crowd. The best part...it's healthy! It makes 8 servings and it's only about 375 calories for each portion. Just add a salad and some Italian bread!

Ingredients:
16 oz. linguine
1 pound chicken, cut into thin strips
1 tsp. Creole seasoning, divided
2 tbsp. extra virgin olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 cup red onion, thinly sliced
6 cloves garlic, chopped
8 oz. fresh mushrooms, thinly sliced
3 medium tomatoes, diced
2 1/2 cups chicken broth
2/3 cup milk
2 tbsp. flour
8 oz. light cream cheese, softened
1 1/2 tsp. garlic powder, divided
fresh cracked pepper, to taste
2 tsp. salt
3 green onions, chopped

Season chicken with 2 tsp. Creole seasoning, 1 tsp. garlic powder and 1 tsp. salt. Heat 1 tbsp. olive oil in a large skillet. Add chicken and sauté over medium-high heat for about 6 minutes on each side. Add 1/2 cup chicken broth and simmer for 5 minutes with lid on until chicken is cooked. Remove chicken from skillet and set aside. Add 1 tbsp. olive oil to skillet and reduce to medium heat. Add peppers, onions and garlic and sauté for 4 minutes. Add mushrooms and tomatoes and sauté for 4 minutes. The vegetables should be tender. Season with 1 tsp. salt, 1/2 tsp. garlic powder and pepper. Cook linguine according to package directions. In a blender, combine milk, flour and cream cheese. Blend until smooth. Add chicken broth and cream mixture to skillet and simmer for 2 minutes. Add cooked chicken and 1 tsp. Creole seasoning to skillet and simmer for 5 minutes. Toss with linguine and top with green onions. Serve with Parmesan cheese.

Tip: Try adding shrimp instead of chicken. If you like it spicier, add more Creole seasoning!

Chicken Tortilla Soup

The first time I made this soup, I followed the recipe exactly. It was SOOO spicy. My husband and I could barely eat it. We literally had tears streaming down our faces! The underlying flavors were delicious, so we finished our bowls even though we were choking with every bite and laughing at ourselves the entire time. Once I adjusted the spices, it became one of our favorite recipes. It's really quick to throw together and it's perfect for a weeknight meal.

Chicken Tortilla Soup

Original recipe from All the Best

Ingredients:
6 whole Roma tomatoes
1/2 cup extra virgin oil oil, divided
1 tsp. salt
pepper, to taste
1 medium onion, diced
1/2 bunch celery, diced
1 pasilla chili pepper, diced
1 small jalapeno pepper, diced
1/4 cup garlic, chopped
6 cups chicken stock
1/4 cup lime juice
1/4 tsp cayenne pepper
1 tsp. spicy chili powder
2 tsp. ground cumin
1 tbsp. paprika
1 bay leaf
2 cups shredded chicken
Fresh cilantro, chopped

Preheat oven to 350 degrees. In a bowl, toss tomatoes with 1/4 cup olive oil, 1 tsp. salt and a pinch of pepper. Place on a baking sheet and roast for about 30 minutes. In a large pot, heat 1/2 cup olive oil. Saute onion, celery, peppers, and garlic, stirring frequently. Add chicken stock, lime juice, cayenne pepper, chili powder, cumin, paprika and bay leaf. Simmer for 25 minutes. Remove roasted tomatoes from oven and carefully chop into bite size pieces (you could also use the food processor). Add to soup. Add shredded chicken and simmer for an additional 5 minutes. Spoon into bowls and top with fresh cilantro. Serve with tortilla chips, sour cream, avocado or any toppings you like.

Tip: Adjust the cayenne pepper and chili powder according to your desired level of spiciness!