Chicken Cajun Pasta

3/4 pound boneless, skinless chicken breasts cut into bite sized pieces

1 Tbsp. Cajun seasoning, divided

1 Tbsp olive oil

1 red pepper, cut into thin strips

1 1/2 cups sliced mushrooms

3/4 cup chopped yellow onion

3/4 cup diced yellow squash

2 Tbsp flour

3 cloves garlic, minced

1/8 tsp black pepper

12 oz can evaporated skim milk

15 fresh basil leaves, finely minced

8 oz penne or bow tie pasta, cooked (whole wheat if Core)

1/2 cup grated Parmesan cheese

2 Tbsp coarsely chopped flat leaf parsley

Toss chicken in 2 tsp Cajun seasoning.  Heat oil in large skillet over medium high heat.  Add chicken and cook until nearly done about 5  minutes.  Add peppers, mushrooms, onion and squash; cover and cook 5 minutes more.  Whisk flour with remaining 1 tsp Cajun seasoning, garlic, pepper and milk.  Add flour mixture to chicken and then add basil.  Bring to a boil and reduce to a simmer and cook 4 minutes or until sauce thickens, stirring occasionally.  If sauce is too thick thin with hot water.  Toss pasta and cheese with sauce.  Garnish with parsley.

Makes 6 servings @ 6 points Flex or Core + 4 points