Ingredients
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
Directions
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)
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