Creamy Cajun Pasta with Chicken
and bell peppers / spinach

Name: Creamy Cajun Pasta with Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Jerk or Cajun seasoning; 1 tsp Brown sugar; 1/2 tsp Cinnamon; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Oil, cooking; 1 lb Chicken breast, boneless and skinless, halved to thin; 8 oz Pasta, any fun shape; 2 Bell peppers, any color, diced; 2 cloves Garlic, chopped; 2 Green onions, chopped, green and white parts separate; 1 Limes, wedges; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g), drained; 3 Tbsp Butter; 2 Tbsp Flour, all-purpose; 1 1/2 cups Milk (sub stock but the sauce will be less creamy); 2 tsp Jerk or Cajun seasoning; 5 oz Baby spinach

Active: 30 Total: 30

Original GF Paleo Vegetarian

This spicy and creamy pasta is loaded with colorful vegetables. We've given it a pretty significant makeover, but it is inspired by a meal we featured in 2015.
Smarts: The bell peppers are added at the end of cooking so that they retain some crunch. If you’d like them more tender (or if they are in large pieces), you can add them at the beginning of cooking with the garlic.

Ingredients

Metric

Servings:

Jerk Chicken:

Jerk or Cajun seasoning - 1 Tbsp
Brown sugar - 1 tsp
Cinnamon - 1/2 tsp
Soy sauce, low-sodium - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Oil, cooking - 1 Tbsp
Chicken breast, boneless and skinless - 1 lb , halved to thin

Creamy Cajun Pasta:

Pasta, any fun shape - 8 oz
Bell peppers, any color - 2 , diced
Garlic - 2 cloves , chopped
Green onions - 2 , chopped, green and white parts separate
Limes - 1 , wedges
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
Butter - 3 Tbsp
Flour, all-purpose - 2 Tbsp
Milk - 1 1/2 cups (sub stock but the sauce will be less creamy)
Jerk or Cajun seasoning - 2 tsp
Baby spinach - 5 oz

Prep

Make marinade - (Skip if chicken was cooked on Monday.) Whisk together Jerk seasoning (portion for chicken), brown sugar, cinnamon, soy sauce, vinegar, and cooking oil. (Can be done up to 5 days ahead)
Chicken - (Skip if chicken was cooked on Monday.) Slice in half to thin. Combine with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)
Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Green onions / Limes - Chop green onions, keeping green and white parts separate. Slice limes into wedges.
Tomatoes - Drain well.

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Make

If chicken wasn’t cooked ahead, heat a grill pan or skillet over medium heat. Brush with some cooking oil and add chicken to heated oil (discard marinade). Cook chicken on both sides, seasoning with some salt and pepper as it cooks, until cooked through (165F / 74C degrees).
Transfer chicken to a cutting board and slice or chop.
Heat a Dutch oven or large saucepan over medium heat. Add butter. When butter melts, add flour, white parts of green onions, and garlic. Saute until no dry spots of flour remain, 2 to 3 minutes.
Slowly pour in milk while whisking. Bring milk to a simmer, whisking constantly. Once mixture is simmering, simmer for 2 minutes to allow sauce to thicken slightly.
Stir in Jerk seasoning, drained tomatoes, spinach, and bell peppers and stir until spinach wilts, 1 to 2 minutes more.
Fold in pasta and green parts of green onions.
Taste pasta and season with some salt and pepper and / or more Jerk seasoning. If you’d like some tart flavor you can squeeze juice from some of the lime wedges into the pasta.
If chicken was made ahead, reheat in the microwave.
Fold chicken into pasta or serve it on top. Serve pasta with lime wedges on the side. Enjoy!

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