Creamy Cajun Chicken Pasta

posted by 11 months ago


8 oz. gluten free fusilli or rotini

1 Tbs. canola oil

2 slices bacon, chopped

1 large sweet onion, halved and thinly sliced

1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces

1 medium green bell pepper, sliced

3 cloves garlic, minced

4 tsp. Spice Islands, World Flavors Louisiana Style Cajun Seasoning

½ tsp. freshly ground pepper

1 Tbs. gluten free all-purpose flour

1 (28 oz.) can crushed tomatoes, undrained

1/3 cup reduced-fat sour cream

½ cup sliced scallions for garnish, optional


Cook pasta according to package directions until al dente. Drain. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes. Add gluten free flour and stir to coat. Add the tomatoes; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream. Stir the pasta into the sauce. Serve sprinkled with scallions, if desired. (Serves: 6)

tags:  creamy cajun chicken pasta, chicken, pasta, poultry, sauces
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