Week 21: Cajun Chicken Pasta

The Recipe
250g linguine or similar (any fresh pasta will do)
400g chicken breast strips
1-2 tsp Cajun seasoning
1 tbsp olive oil
2 bell peppers, thinly sliced
250g fresh mushrooms, sliced
3 spring onions, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup chicken broth
1/3 cup milk
1 tbsp flour
3 tbsp lcream cheese
salt and pepper to taste

Prepare pasta in salted water according to package directions.Prep all your vegetables. In a small bowl make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Heat half of the oil in a large skillet; add the chicken. Sauté 5 to 6 minutes or until done. Set aside.

Add the rest of the olive oil to the skillet and add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with salt and pepper to taste. Add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; cook another minute or two until hot, then add linguine; toss well to coat.

The Verdict
Unfortunately not nearly as good as the recipe made it sound. But then I never can get slurries to thicken anything, so I won't deny that that may have something to do with it. It wasn't bad, just a lot of work for something not all that good.