I’ve recently been coming up with new weeknight recipes to make my life a little easier after work. This Cajun Chicken Pasta is absolutely delicious, but it’s also super quick and easy to make as it’s all cooked in one pot. It’s simple to throw together and there’s less washing up, so it’s a win-win!
The recipe below serves two, however you can easily increase the quantities if you’d like leftovers, although, if I’m honest – you will struggle to leave any of this – it’s just that good. Low FODMAP diets can sometimes be a little bland due to the omission of onion and garlic, however this recipe makes use of Asafoetida and the green tips of spring onion to provide the edgy onion taste, and garlic-infused oil to add the slightly garlicky punch, so you genuinely wouldn’t think it was Low FODMAP!
I am often asked about Low FODMAP stocks and there are a number available that are FODMAP friendly. I usually purchase Massel 7 stock cubes from Amazon, or use the Bay’s Kitchen Low FODMAP stocks (use lowfodmapinspiration10 to get 10% off). I have also tried the new Potts’ Chicken Stock as they don’t seem to contain onion or garlic and add lots of additional flavour.
Cajun Chicken Pasta
Ingredients
- 1 tbsp Garlic-infused oil
- 320 g Mini chicken fillets
- 50 g Mixed peppers (finely chopped)
- 200 g Gluten free penne pasta
- 500 ml Chicken stock
- 175 g Chopped tomatoes (fresh or tinned)
- 25 g Spring onion (green tips only)
- 50 g Cream cheese (lactose-free)
- 2 tsp Smoked paprika
- ¼ tsp Cayenne pepper
- ¼ tsp Asafoetida
- 1 tsp Oregano
- 1 tsp Thyme
Instructions
- In a bowl, mix together the smoked paprika, cayenne pepper, asafoetida, oregano and thyme to form the cajun seasoning. Add the chicken (cut into small chunks) to the bowl, season with salt and pepper and completely coat in the cajun mix before cooking.
- In a large pan, heat the garlic-infused oil and add the chicken. Cook for a couple of minutes and add the peppers to soften.
- Once the chicken has browned slightly, it does not need to be fully cooked at this point, add the chicken stock, gluten free penne pasta, green tips of spring onion and chopped tomatoes.
- Bring to a boil and leave to simmer on a low heat with a lid on for around 8 minutes (or until the pasta is cooked).
- Remove from the heat and stir in the cream cheese. Serve topped with any leftover spring onion (green tips) and parmesan (optional).
As always, let me know if you give this recipe a try. I’m sure you won’t be disappointed! If you like this recipe, you might also like to try this Chicken and Broccoli Pasta, or this Chicken Chasseur. I also love these KFC Chicken replicas, the perfect recipe for a Friday fakeaway!
Happy cooking,
Alice x
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