Cajun cream chicken

Ingredients

• 1½ lb (680 g) raw boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tsp (9 g) olive oil, divided
• 2 tsp (about 6 g) Cajun seasoning, divided; choose a low-salt blend
• ½ cup (80 g) finely diced yellow onion
• 1 large bell pepper (150 g), diced
• 3 garlic cloves (9 g), minced
• ¾ cup (180 ml) low-sodium chicken broth
• 6 oz (170 g) fat-free cream cheese, softened and cubed
• ¾ cup (84 g) reduced-fat shredded cheddar
• 1 tbsp (15 ml) hot sauce, or less to taste
• ¼ tsp black pepper; salt only if needed at the end

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How to make it

1. Pat chicken dry. Toss with 1 tsp Cajun seasoning and black pepper; reserve the second teaspoon for the sauce.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Brown half the chicken for 4–6 minutes, turning; move to a plate for partially cooked chicken. Repeat with remaining oil and chicken.
3. Reduce to medium heat. Cook onion and bell pepper 4–5 minutes, adding a splash of the measured broth if they stick. Add garlic and remaining Cajun seasoning and cook 30 seconds.
4. Add the remaining broth, scraping the pan. Lower heat. Whisk in softened cream cheese gradually until smooth, about 2–3 minutes. Stir in hot sauce; avoid a hard boil.
5. Return chicken and juices to the pan. Cook gently 3–5 minutes, checking several large pieces for 165°F (74°C). Remove from heat and stir in cheddar until melted. Taste before adding salt.
6. Divide chicken, vegetables and all sauce into four servings. Add water by the tablespoon if the sauce is too thick.