by Sandy Kirby Quandt

Pilot wiped up this yummy Gluten-free Creamy Cajun Chicken Pasta recipe the other night. It can be adapted to use with pre-cooked chicken for a quicker meal, which is what he did.

• 4 chicken breasts cut into 1/2-inch pieces
• 2 cloves garlic, finely chopped
• 1 tablespoon plus 1 teaspoon no-salt Cajun seasoning
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 3 cups gluten-free chicken broth (this can be saved from boiling your chicken, if you prefer)
• 8 oz gluten-free pasta
• 1/2 cup heavy whipping cream

Heat chicken and garlic in a heavy pot over medium-high heat. Cook 6 to 8 minutes, stirring frequently, until chicken is no longer pink.

Add Cajun seasoning.

Add bell pepper; cook 2 to 3 minutes or until crisp-tender.

Remove chicken mixture from pan. Cover to keep warm.

Add broth to pan. Heat to boiling.

Add pasta; cook 8 to 10 minutes over medium-high heat, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

Stir in chicken mixture and cream. Cook 2 to 3 minutes or until thoroughly heated.

Enjoy!

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I wish you well.

Sandy

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