Creamy cajun chicken pasta

Creamy cajun chicken pasta is a lighter variation of a traditional comfort food! A warm, nutritious meal with zesty Cajun flavor that is ideal for any night of the week. dairy-free, vegan, and devoid of gluten.

Creamy cajun chicken pasta Ingredients

• 12 ounces of gluten-free pasta and 3/4 cup raw cashews
• 1 pound of boneless, skinless chicken breasts, split into bite-sized pieces with 3 tablespoons olive oil
• 12 of a small yellow onion, chopped
• 1 large yellow or orange pepper, thinly sliced 1 large red pepper, thinly sliced
• 3 sliced garlic cloves
• Tomato paste, two tablespoons
• 1 teaspoon of powdered onion
• 1 teaspoon of powdered garlic
• Oregano, dry, 1 teaspoon
• smoked paprika, 1 teaspoon
• 1/4 tsp. dry thyme
• 1-2 pinches of cayenne (optional)
• Or
• Instead of onion powder, garlic powder, oregano, paprika, and thyme, use 2 tablespoons of Cajun seasoning.
• 1 1/2 cups of broth, either chicken or veggie broth, are OK.
• Nutritional yeast, two tablespoons
• Added salt to taste and 1 1/2 tablespoons of salt
• Black pepper to taste, extra 1/2 teaspoon
• garnishing with parsley (optional)

Instructions

1. Cover the raw cashews with just-boiled water for at least 30 minutes, or up to an hour, in a heat-resistant bowl before beginning to cook. You can simmer the cashews on the stovetop for approximately ten minutes until they are pale and plump if you are in a hurry.
2. For the pasta, bring a large pot of lightly salted water to a boil and cook it according to the package directions. Keep about 3/4 of the cooking water aside. Discard after draining.
3. Mix all of the dried spices, including the onion powder, garlic powder, oregano, paprika, thyme, and cayenne (if using), in a small bowl until well combined.
4. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sprinkle one teaspoon of the Cajun seasoning mix over the chicken breast pieces when the oil is hot. Cook each piece of chicken until cooked through by turning it over halfway through cooking. Place on a plate and place aside.
5. In the skillet, combine the diced onion, chopped bell pepper, and chopped garlic with the additional tablespoon of olive oil. Vegetables should be sautéed for three to four minutes, or until tender. If the skillet’s bottom becomes too dark, add a tablespoon or two of water to loosen the brown bits and slightly lower the heat.
6. The remaining Cajun seasoning and tomato paste should be added. Stir frequently for a further minute, or until the tomato paste has slightly darkened and the spices are fragrant. While you are making the pasta sauce, remove from the heat.
7. Add the drained, soaked cashews, nutritional yeast, broth, 1 1/2 teaspoons of salt, and 1/2 teaspoon black pepper to the blender. Blend for at least one minute on high speed until extremely smooth and creamy.
8. Over medium-low heat, return the skillet to the stove. Cooked chicken, cooked pasta, and the cashew cream sauce should be added. Combine by stirring and scraping up any brown bits from the pan’s bottom. Turn down to a simmer. Allow to simmer until the chicken and pasta are coated in sauce. To achieve the desired consistency, gradually add the reserved pasta water to the simmering sauce. You can also use broth or water if you need more liquid or if you didn’t save any pasta water. The sauce will become creamier and softer the more liquid you add.
9. Sprinkle with salt and pepper to taste.If desired, garnish with fresh parsley and serve!