Cajun Chicken Pasta

I made a delicious dinner tonight. It was a combination of a few recipes. I've been craving Cajun Chicken Pasta like what's served at several chain restaurants, but it's always made with heavy cream, which is like dumping a cup of fat into the pot. I made some modifications, and came up with this tasty alternative:

Cajun Chicken Pasta

2-3 boneless, skinless chicken breasts, cut into bite size pieces
1 box fettuccine or linguine
2 peppers, any color, cut into thin strips
1 tomato, seeded and diced
1 onion, diced
2 Tbs butter
1 Tbs olive oil
3 cloves garlic, diced or pressed
1 can evaporated skimmed milk
2 tsp or 1 cube chicken bouillon (dissolve cube in a little hot water)
Cajun seasoning
black pepper
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions.

While pasta is cooking, melt butter in a heavy skillet with olive until foamy. Sprinkle Cajun seasoning liberally over chicken. Cook chicken in butter and oil until no longer pink. Remove chicken to a plate. Add vegetables to hot skillet and cook for approx 1 minute, until peppers are crisp-tender. Return chicken to skillet. Add evaporated milk, bouillon, and Parmesan. Cook until sauce is bubbly and slightly thickened. This won't take long. Combine chicken and sauce mixture with pasta. Sprinkle with black pepper and additional Cajun seasoning if desired. This made enough for two dinners for my family of three. Enjoy!