One pot dishes are wonderful on busy nights when you don’t have time to do a lot of dishes. You can add more or less Cajun seasoning to adjust the spice level to your liking. You can also prepare this using just cream cheese for the alfredo sauce. My family loves cheese so I added extra cheese to make this ooey and gooey!

Ingredients:

1-2 pounds boneless skinless chicken thighs cut into cubes

2-3 teaspoons Cajun seasoning

2 green bell peppers sliced

1/2 onion sliced

2 cloves garlic chopped

12 ounces pasta

4 cups salt free chicken broth

14.5 ounce can diced tomatoes

8 ounces reduced fat cream cheese cut into cubes

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

4 scallions diced

Directions:

1. Spray a nonstick pan with olive oil spray. Cook the chicken on medium heat for 2 minutes.
2. Add the peppers and onions to the chicken and continue to cook for 5 more minutes. Sprinkle the seasoning over the chicken and vegetables.
3. Stir in the garlic and cook for 1 minute.
4. Add the pasta, chicken broth, and tomatoes and bring to a boil over medium high heat.
5. Cover and cook stirring often for 15 minutes.
6. Remove from heat. Add the cream cheese, cheddar cheese, and mozzarella cheese. Stir to distribute the cheese through the pasta dish.
7. Top with scallions.
8. Enjoy!