Healthier Creamy Cajun Chicken and Pasta

I love creamy cajun pasta! But using the heavy cream or the half and half is just not the healthiest thing. So, I thought that I would try using condensed milk and it worked wonderfully! With the cajun flavor, you would never guess that it wasn't made with heavy cream.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast
• 1  lb pasta, either fettucine or 1  lb linguine
• 1  green pepper, sliced
• 1  red pepper, sliced
• 1  yellow pepper, sliced
• 1  small purple onion, sliced
• 1 (8 ounce) can  condensed milk
• 1  teaspoon cornstarch
•  cajun seasoning
•  olive oil (for cooking)

Directions

1. 1. Pound chicken to help with even cooking. Season with cajun seasoning. Saute chicken in some olive oil on medium heat until cooked thru and set aside.
2. 2. Add some more olive oil to the pan and add the peppers and onion. Saute until desired doneness.
3. 3. Set aside 1 Tbsp of condensed milk and pour the rest in with peppers. Season with cajun seasoning to taste. (I add then taste to see if it is hot/flavorful enough and add until I get to my desired heat/flavor). Bring to a boil.
4. 4. Mix cornstarch and reserved condensed milk. Add to sauce and bring to a boil to thicken.
5. 5. Slice chicken. Serve pasta with sauce over it and chicken on top.