- 1 (12 ounce) box Barilla Gluten Free Penne
- 4 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken thighs
- 1 Vidalia onion, cut julienne style
- 1 red bell pepper, cut julienne style
- 6 domestic mushrooms, quartered
- 3 cloves garlic, chopped
- 1 tablespoon Cajun seasoning
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
- Bring a large pot of water to a boil.
- Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
- Add cream and bring to simmer.
- Meanwhile, cook pasta according to package directions.
- Drain and toss with sauce and stir in cheese before serving.
04/13/2018
recipepes.com
Gluten Free Penne with Cajun Chicken, recipe
PT15M
PT1H
5
455 calories
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