Creole Chicken Pasta

• 3 tablespoons all-purpose flour
• 2 teaspoons no-salt-added Creole seasoning, divided
• 4 (4-ounce) skinned, boned chicken breast halves, cut into strips
• Cooking spray
• 2 teaspoons hot pepper oil
• 1 medium onion, cut into vertical strips (about 1 cup)
• 1 medium-size green bell pepper, cut into julienne strips
• 1 teaspoon minced garlic
• 1 (9-ounce) package refrigerated fettuccine, uncooked
• 1 cup fat-free half-and-half or fat-free evaporated milk

1. Combine flour and 1 1/2 teaspoons Creole seasoning in a large heavy-duty zip-top plastic bag; add chicken, and shake to coat.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, onion, bell pepper, and garlic; cook 8 to 10 minutes or until chicken is done and vegetables are tender, stirring occasionally.
3. While chicken mixture cooks, cook fettuccine according to package directions, omitting salt and fat; drain well.
4. Combine remaining 1/2 teaspoon Creole seasoning and half-and-half; add to chicken mixture in skillet, scraping bottom of skillet to deglaze. Cook 1 minute or until sauce is slightly thickened. Toss with cooked fettuccine; serve immediately.

allpurpose, nosalt, cooking spray, hot pepper oil, onion, green bell pepper, garlic, milk

Taken from www.myrecipes.com/recipe/creole-chicken-pasta (may not work)