Cajun Chicken with Roasted Bell Pepper Pasta
Spicy Cajun Chicken Pasta with Fire-Roasted Bell Peppers
Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons olive oil, divided
1 tablespoon Cajun seasoning (salt-free if desired)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup unsweetened coconut cream or any dairy-free cream alternative
2 cloves garlic, minced
1/4 cup nutritional yeast or dairy-free cheese (optional for creaminess)
8 oz whole wheat or gluten-free penne pasta
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add chicken strips, season with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Cook for 5–7 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the sliced red and yellow bell peppers until roasted and slightly charred, about 6–8 minutes. Add minced garlic and cook for 1 more minute.
Lower heat and stir in the coconut cream and nutritional yeast (or cheese). Simmer for 3–4 minutes until the sauce thickens.
Add the cooked pasta and Cajun chicken back into the pan. Toss everything together until well coated.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 425 kcal | Servings: 4 servings