Adapted from recipe at www.eatingwell.com
Preparation
- 8 ounces whole-wheat rotini
- 1 tablespoon canola oil
- 2 slices bacon, chopped
- 1 large sweet onion, halved and thinly sliced
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces (Petaluma Poultry Rocky Organic Chicken)
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon whole-wheat flour
- 1 28-ounce can crushed tomatoes (Muir Glen Organic Crushed Tomatoes)
- 1/3 cup 1% Milk (Clover Organic Milk)
- 1/2 cup sliced scallions for garnish
Preparation
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
- Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in milk.
- Stir the pasta into the sauce. Serve sprinkled with scallions.