Add chicken and sausage to large sauce pan. Add salt, pepper, garlic powder and tomatoes. Combine well and add broth, pasta, and Cajun seasoning. Bring to a boil, then reduce heat and simmer over low heat 15-20 minutes or until pasta is tender. Add parmesan and cream cheeses.
2 (14 oz) cans diced tomatoes with Italian seasoning
1 can chicken broth, reduced sodium
2 tsp Italian seasoning
1 tsp dried parsley
2 c. shredded roasted chicken
¼ c. fat free half and half
2 TB whipped cream cheese
Salt and pepper, to taste
Spray medium saucepan with cooking spray and add onion and garlic powder. Cook until onion is soft. Sprinkle flour over the onion and stir to combine. Add tomatoes, broth, and spices. Bring to a boil and cook until tomatoes are softened, 8-10 minutes. Pour into blender (no more than half full) and pulse to puree. (Could also use an immersion blender or blend the tomatoes and onion before putting them in the saucepan. I left mine as is.) Return to pot and add chicken, half and half, cream cheese, salt and pepper.