Gluten-Free Cajun Chicken Pasta
This Cajun Chicken Pasta is a delicious gluten-free weeknight dinner exploding with southwest flavours like sautéed peppers & onions in a light cream sauce!
Servings: 4 servings
Ingredients
- 1 tbsp olive oil (15 mL)
- 2 chicken breasts
- 2 tbsp Cajun Spice mix (30 mL)
- 1 box Chickapea Pasta Penne shape
- 1 tbsp olive oil (15mL)
- 3 cloves garlic minced
- 2 plum tomatoes, diced and divided
- 2 small red onions, sliced
- 1 tsp salt
- 2 bell peppers, sliced (I used green and red)
- 1/3 cup cream (75 mL)
- 1 cup grated parmesan cheese (250mL)
- 1/4 cup fresh parsley, finely chopped (60mL)
- Red pepper flakes, to serve
Homemade Cajun Spice Mix
- 1/4 cup chili powder (60mL)
- 1 tbsp cumin (15mL)
- 2 tbsp paprika (30mL)
- 1 tsp salt (5mL)
- 1/2 tsp pepper (2.5mL)
- 1 tbsp garlic powder (15mL)
- 1 tbsp coriander (15mL)
- 1 tsp cayenne pepper (5mL)
Instructions
- Preheat oven to 425 F (220 C). In a small oven-safe dish, toss chicken with olive oil and Cajun spice mix. Bake once preheated for 25 min.
- Meanwhile, cook Chickapea pasta for 4 minutes in boiling water. Drain and set aside.
- In a large non-stick skillet, heat olive oil over med-high heat. Add garlic and saute for 30 seconds. Add half the amount of tomatoes, stirring for 1-2 min. Add red onion, cooking another 2 min. Add bell peppers, then saute for 5 min. Add cream and parmesan cheese, then Chickapea pasta. Gently toss to coat.
- Remove chicken from the oven and slice with a sharp knife when somewhat cool.
- Top pasta with remaining diced tomatoes, parsley, red pepper flakes and sliced chicken. Serve and enjoy!