Healthy Cajun Chicken Pasta Gluten Free Option Food

HEALTHY CAJUN CHICKEN PASTA (GLUTEN-FREE OPTION)

Steps:

• Remove the seeds from the bell peppers and cut the bell peppers into 1/3" strips.
• Cut the mushrooms into 1/4" slices. Set the vegetables aside and cut the chicken into bite-sized pieces. Rub the Cajun seasoning on it.
• Heat 1 tablespoon olive oil in large skillet over medium heat. Add bell pepper strips and saute, stirring frequently, for 5 minutes.
• Add the sliced mushrooms and saute for another 4-5 minutes or until the vegetables are tender enough for your liking. Season with garlic powder, salt and pepper and then remove the vegetables to a medium bowl. Cover with foil or a plate.
• Turn the heat up to medium-high and add the remaining 1 tablespoon olive oil to the pan. Depending on the size of your skillet, you may need to cook the chicken in two batches. Cook the chicken pieces for about 6-9 minutes, flipping halfway through. Remove the chicken to the bowl with the vegetables and cover.
• Prepare the pasta according to the package directions. When it's finished, drain it but do not rinse. Return to the pot.
• Meanwhile, in a medium skillet over medium heat, heat the olive oil.
• Add the minced garlic and cook until soft - about 1-2 minutes.
• Stir in the flour and cook, stirring constantly, for 1 minute.
• Whisk in the milk, Cajun seasoning, lemon pepper, salt and pepper and cook, whisking constantly, until the sauce has thickened slightly - about 3 minutes.
• Add the cream cheese, Pecorino Romano and whisk until completely melted.
• Add the sauce to the prepared pasta and mix until combined. Stir in the vegetables and chicken. Sprinkle with additional cheese and parsley, if desired.
• Serve immediately and refrigerate any leftovers for up to 4 days.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.