Name: Creole-Spiced Chicken Pasta
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Ingredients: 1 tbsp olive oil; 1/4 cup cilantro, chopped; 3 cups chicken broth; 1 lb rotini pasta; 2 tbsp heavy cream; 1 can (14.5 oz) diced tomatoes; 2 chicken breasts, cut into 1-inch pieces; 1 yellow onion, diced; 1 tbsp Cajun seasoning; 1/2 tsp black pepper; 4 cloves garlic, minced; 1 cup store-bought frozen bell pepper slices; 1/2 tsp salt

Chicken Pasta

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Savor the rich and aromatic flavors of this Creole-Spiced Chicken Pasta made with tender chicken, Cajun-spiced vegetables, and flavorful pasta combined in a creamy tomato-based sauce.

Milk

Wheat

Oils

milliliter

olive oil

Fresh Vegetables

gram

fresh cilantro

Stocks & Broths

chicken broth

Pastas & Noodles

rotini

Creams & Creamers

heavy cream

Canned Vegetables

diced tomato

Poultry

chicken breast

yellow onion

Seasonings

cajun seasoning

black pepper

garlic

bell pepper

salt

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Creamy Chicken Pasta with Bell Peppers

Creole-Spiced Chicken Pasta

Baking Goods

Produce

Meal

Pasta, Sauces, Grain

Dairy

Meat & Seafood

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Heat olive oil in a large pot over medium-high heat.

Add chicken pieces and sauté for 2 minutes until lightly cooked.

Add onion, garlic, Cajun seasoning, salt, and black pepper. Sauté for 2-3 minutes until tender.

Stir in diced tomatoes and rotini pasta, followed by chicken broth.

Bring to a boil, then cover with a lid and cook for 10-12 minutes, until pasta is al dente and has absorbed most of the liquid.

Remove the lid and stir in store-bought frozen bell pepper slices and heavy cream. Cook for another 4-5 minutes until bell peppers are tender.

Remove from heat, stir in cilantro, and serve.

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