This clean, dairy- free, cajun chicken pasta, is also gluten free and utilized sweet potato noodles to add a bit of texture. This will be on repeat after your first taste!
1 Pound of chicken breast, thinly sliced
3 assorted bell peppers (I used red, yellow, and green), thinly sliced
2 medium sweet potatoes, spiralized
1 small yellow onion, thinly sliced
1 roma tomato, diced
Bunch of parsley, chopped
(optional) compliant garlic oil
Cajun seasoning (I used @spiceology Blackened)
1/2 cup of Nutpods original
1 tablespoon of tomato paste
½ cup of chicken stock (or water)
1-2 cloves of garlic, roasted is preferred but optional
- Brown the chicken in a bit of avocado oil, approx. 1 tablespoon. Season with 1 tablespoon of cajun seasoning. Cook for 4-5 minutes. Remove from skillet.
- Add pepper to same skillet add an additional teaspoon of avocado oil. Season with a pinch of salt and pepper. Sautee for 5 minutes. Add sliced onion and saute for an additional 4 minutes. Let the pepper get soft the onions should begin to caramelize. Remove from skillet.
- TO MAKE SAUCE: Whisk together garlic, tomato paste, chicken stock, and @Nutpods. We want the cream sauce to simmer and thicken a bit. Taste and add salt, pepper, or cajun seasoning as necessary. Toss back in the chicken, veggies, and spiralized sweet potato. Stir till everything is coated and the sweet noodles are no longer crunchy; maybe 4 minutes max. Be sure not to simmer for too long or you will lose texture in your “noodles”
- Top with diced tomato and parsley.
*The times are just a guide. It is all dependent upon how thinly you slice your protein and vegetables.