1½lbs.boneless skinless chicken breast, cut into cubes.
1red bell pepper, sliced
2-3tbspCajun seasoning
1green onion, chopped
17oz jarsun dried tomatoes, drained
1tbsplemon juice
1cuplite coconut milk
2tspdried parsley
4garlic cloves, minced
2tbspOlive oil
8ozwhole grain linguine pasta
2tbspbutter
½tsppaprika
¼cupgrated parmesan cheese
Pinch of salt
Black pepper to taste
Instructions
Roll pieces of chicken in cajun seasoning until coated.
Heat olive oil in a large deep skillet over medium heat. Cook chicken until browned, about 7-8 minutes.
Meanwhile, cook linguine in salted water, al dente. Set aside.
Add garlic and bell pepper to skillet with chicken and cook until pepper is tender, about 3 more minutes.
Turn heat down to medium-low. Add butter, coconut milk, sun dried tomatoes, paprika, parsley, lemon juice, and a couple grinds of fresh black pepper. Mix to combine ingredients.
Stir in parmesan cheese. Heat through until cheese is melted and sauce begins to thicken, about 3-5 minutes.
Add the cooked pasta to the skillet and stir well until noodles are coated with sauce.
Add green onion and additional black pepper, if preferred. Enjoy!
Notes
This is a quick recipe. If other courses of your meal are not quite finished, leave the cajun chicken pasta on low to keep heated while you prepare the other side dishes for your meal. If you leave the sauce to sit for a few extra minutes, the noodles will soak up more of the sauce, resulting in a creamier pasta dish.This dish reheats well and is a great option for meal prep!