CAJUN CHICKEN CHICKPEA PASTA GUILT-FREE & GLUTEN-FREE
I am currently obsessing over this dish! I absolutely love my original recipe for Cajun chicken pasta, so I knew I wanted to create a healthier version while I’m eating healthy! I’m a girl who loves her pasta dishes, so you know I had to hit you guys with this one! The sauce is so creamy & light and the flavor is EVERYTHING!
PREP: 10 M • COOK: 20 M • CALS: 486 • SERVES: 4
Chickpea penne pasta
6 chicken tenders, or 3 breasts
2 tbsp olive oil
1 small onion, diced
1 tbsp chopped garlic
Crushed red pepper
1 red bell pepper, cubed
1 cup low-sodium chicken broth
1 cup 1% milk
2 tbsp cornstarch + 1/3 cup water
Parsley, for garnish
Note: You can use regular or whole grain pasta for this and any type of milk you’d like.
Begin by boiling your chickpea pasta according to the box directions. In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Sauté the garlic and onion until translucent and fragrant.
Add in the chicken and season generously with salt, black pepper, paprika, garlic powder, Cajun seasoning, crushed red pepper, and oregano. Cook until done.
Toss in the chopped red bell peppers and season them lightly with salt. Cook for a few more minutes with the peppers, then remove and keep warm off to the side.
Rinse and wipe your pan clean, then add the chicken broth and milk on high heat. Bring the sauce to a boil, then turn the heat down to medium.
In a small cup, mix together 1/3 cup water with 2 tbsp cornstarch. Pour this mixture into the pan and quickly whisk it into the sauce until it thickens.
Generously season the sauce with salt, black pepper, paprika, garlic powder, Cajun seasoning, crushed red pepper, and oregano. Whisk and give it a taste — adjust anything you need.
Once the pasta is cooked, drain and toss it into the pan. Add your cooked chicken back to the pan as well and mix it all together gently (chickpea pasta is delicate when cooked).
Cook it all together for just a couple more minutes — add some extra black pepper, crushed red pepper, and oregano if you’d like. Garnish with parsley and serve!