Start to Finish: 30 min
1 (12oz) gluten-free penne
3 Tbs unsalted butter
1 Tbs gluten free all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
1 pd boneless, skinless chicken breasts
1 1/2 Tbs Cajun spice blend
1/4 tsp cayenne pepper (optional)
2 tsp vegetable oil
2 firm-ripe Roma tomatoes, cored and sliced
1/2 tsp red pepper flakes (optional)
1. Bring large saucepan of salted water to boil. Cook gluten free Penne according to package directions.
2. In medium saucepan, melt butter over medium heat. Add flour; stir for 1 min. Add half-and-half; stir until thickened, 6 min. Remove from heat; add Parmesan, red pepper flakes, cover.
3. Rub cajun and cayenne evenly onto chicken. Warm oil in nonstick skillet over medium high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 min. Slice chicken into strips.
4. In large serving bowl, toss pasta with sauce. Top with chicken and tomatoes. Enjoy!
Spicier For those you who enjoy spicy food, add 1/2 tsp red pepper flakes to give this recipe a real kick!
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