Vegetarian Dairy Free Cajun Chicken Pasta
Total time45 min
Prep time15 min
Cook time30 min
4.7(24)
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Learn more āIngredients
4 servings
For the pasta
- 12 oz penne pasta
- 1 tsp salt
For the chicken
- 1 Ā½ lb boneless, skinless chicken breasts, cut into 1-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp cajun seasoning, divided
- 2 tbsp olive oil, divided
For the sauce
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp smoked paprika
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Toss the chicken strips with 1 1/2 tbsp of the Cajun seasoning until evenly coated.
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