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.
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I wish you well.
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