Chicken Cajun Pasta

3/4 pound boneless, skinless chicken breast cut into bit size pieces
1 T. cajun seasoning, divided
1 T. olive oil
1 red pepper, cut into thin strips
1 1/2 c sliced mushrooms
3/4 c. chopped onion
3/4 c. diced yellow squash
2 T. flour
3 cloves garlic, minced
1/8 t. black pepper
12 oz can evaporated skim milk
15 fresh basil leaves, finely minced
8 oz penne or bow tie pasta, cooked
1/2 c. grated parmesan cheese
2 T. coarsely chopped flat leaf parsley

Toss Chicken in 2 tsp Cajun seasoning. Heat oil in large skillet over medium heat. Add chicken and cook until done about 5 min. Add peppers, mushrooms, onion and squash; cover and cook 5 min. 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 min or until sauce thickens, stirring occasionally. If sause is too thick thin with hot water. Toss pasta and cheese with sause. Garnish with parsley.
Makes 6 servings, 6 points each