Cajun Chicken Pasta
8 oz GF spaghetti noodles- tinkyada
1 lb diced chicken
1 t cajun seasoning
1 T EVOO
1 red pepper- sliced
1 yellow pepper- sliced
1 green pepper- sliced
1 C mushrooms- sliced
1 red onion- sliced
3- garlic cloves- minced
2 medium tomatoes- diced
1 C chicken broth
1/3 C unsweetened almond milk
1 T brown rice flour
3 T dairy free cream cheese- I like go veggie
1-2 T nutritional yeast
Season the chicken with salt, pepper, and the cajun seasoning. Prepare the pasta according to the directions. Heat the oil in a pan over medium. Add the chicken and cook. Remove from pan. Add onions, peppers and garlic to the pan. Saute for four minutes. Add mushrooms and tomatoes. Cook four more minutes. In a small bowl mix the milk, cream cheese and flour into a slurry. Add the slurry and the broth to the vege mix, along with any other seasonings and nutritional yeast-to taste. Cook two minutes, stirring. Add the cooked pasta and stir to coat.
You could try it with shrimp too!
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