Cajun Chicken and Bell Pepper Pasta

• 8 oz pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 3 garlic cloves, minced
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• Salt to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season chicken with 1 tbsp Cajun seasoning and cook until golden brown, remove and set aside.
3. 3 Add onions and garlic to the same skillet, sauté until softened.
4. 4 Stir in bell peppers and cook for 3 minutes.
5. 5 Add diced tomatoes, chicken broth, and smoked paprika, bring to a simmer.
6. 6 Stir in the pasta, ensuring it’s coated with the sauce, and cook according to package instructions until al dente.
7. 7 Return the chicken to the skillet, sprinkle with remaining Cajun seasoning, and cook until heated through.
8. 8 Toss everything together, season with salt if needed, and garnish with fresh parsley.

Equipment

• Large skillet with lid
• Cutting board
• Chef's knife

Variations

• Substitute shrimp for chicken for a seafood twist.
• Add spinach or kale for extra greens.

Substitutions

• Use turkey sausage instead of chicken for a different flavor.
• Substitute zucchini for bell peppers if needed.

Pairings

• A chilled glass of sauvignon blanc.
• Buttered garlic bread.

Nutrition

Tips

• For extra spice, add a dash of hot sauce.
• If the sauce seems too dry, add a splash more chicken broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple green salad.
• Serve with warm, crusty bread on the side.

FAQ