Seared chicken and shrimp in a lightly creamy, spicy Cajun sauce with sun-dried tomatoes and Parmesan.
8 oz uncooked pasta
2 lbs uncooked cubed chicken breast and/or shrimp
3 tsp Cajun seasoning
1 1/2 cups almond milk
1/2 cup fat-free chicken stock
2 tsp cornstarch
1/2 cup sliced sun-dried tomatoes, not in oil
2 green onions, chopped
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 cup grated Parmesan cheese
1.Cook pasta, drain, and set aside.
2.Season protein with 2 tsp Cajun seasoning and sear in batches; set aside.
3.Deglaze skillet with chicken stock.
4.Whisk almond milk, cornstarch, 1 tsp Cajun seasoning, basil, and garlic powder; add to skillet and simmer until thickened.
5.Add tomatoes, green onions, and salt; simmer.
6.Stir in Parmesan and reserved protein, then add pasta and toss until warmed.
Use all chicken or all shrimp if preferred.
Andouille sausage can replace the seafood and poultry.
Heavy cream may replace almond milk; reduce cornstarch.
Store refrigerated up to 4 days. Reheat gently with extra stock or milk.
Nutrition values are approximate.
Find it online: https://elitesrecipes.com/creamy-cajun-pasta/