Cajun Chicken Pasta

Adapted from recipe at www.eatingwell.com

• 8 ounces whole-wheat rotini
• 1 tablespoon canola oil
• 2 slices bacon, chopped
• 1 large sweet onion, halved and thinly sliced
• 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces (Petaluma Poultry Rocky Organic Chicken)
• 1 medium green bell pepper, sliced
• 3 cloves garlic, minced
• 4 teaspoons Cajun seasoning
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon whole-wheat flour
• 1 28-ounce can crushed tomatoes (Muir Glen Organic Crushed Tomatoes)
  
• 1/3 cup 1% Milk (Clover Organic Milk)
  
• 1/2 cup sliced scallions for garnish

Preparation

1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in milk.
4. Stir the pasta into the sauce. Serve sprinkled with scallions.