Creamy Cajun Chicken Pasta
Servings: 4 people
Ingredients
- 2 chicken breasts (diced)
- 1 teaspoon olive oil
- 2 teaspoons cajun spice
- 250 g gluten free pasta
- 1 red pepper (diced)
- 1 onion (diced)
- 1 teaspoon chopped garlic
- 1 tablespoon tomato puree
- 1 tin chopped tomatoes
- 1 vegetable stock cube
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- Salt and black pepper
- 150 ml dairy free cream
- Chopped parsley
Instructions
- To a large bowl add your diced chicken followed by your olive oil and 1 teaspoon of the cajun spice. Mix well until the chicken is coated in the oil and cajun spice and then set aside.
- Put your pasta on to boil (as per the pasta instructions - usually around 10 minutes - I always tend to slightly undercook my gluten free pasta to stop it falling apart). Once cooked drain and set aside.
- To a large frying pan on a medium to high heat add the cajun spiced chicken and fry until the chicken is browned. Add the onion, pepper and garlic and cook for a further 5 minutes until soft.
- Turn to medium and add the tomato puree, chopped tomatoes, crumbled vegetable stock cube, basil, oregano, the remaining cajun seasoning, salt and black pepper. Bring to a simmer and cook for 5 minutes before adding your dairy free cream and cooking for a further 5 minutes.
- Add the cooked pasta and stir until everything is coated. Top with fresh parsley and serve.