Cajun Chicken Pasta
This Cajun Chicken Pasta proves that comfort food doesn’t need fixing. Just smarter, more intentional upgrades.It can be cozy. It can be crave-worthy. And still support skin that looks less lined over time.Save this one. You’ll come back to it. 🌸
Ingredients
- 8 oz chickpea pasta
- 1 lbs chicken breast [sliced]
- 1½ tbsp extra virgin olive oil
- 1 medium onion [chopped]
- 4 cloves garlic [minced]
- 2 bell peppers [sliced]
- 3 cups fresh spinach
- ¾ cup raw cashews [soaked & blended w/ ¾ cup water]
- 1⅓ cup grass-fed beef bone broth
- 1 tsp bovine colostrum powder
- 1 cup shredded mozzarella cheese
- 1 Tbsp fresh lemon juice
- Fresh parsley [finely chopped]
- 1 tsp grass-fed butter [Optional]
Seasonings:
- 1½ tbsp Cajun seasoning
- 1 tsp Smoked paprika
- ⅙ to ½ tsp sea (or Himalayan pink) salt & pepper [to taste]
Instructions
- Cook chickpea pasta according to package directions. Drain and set aside.
- Blend soaked cashews with water until completely smooth. Stir in the concentrated bone broth and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, season with Cajun seasoning, black pepper, and salt. Cook until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion until soft. Add garlic and bell peppers and cook until fragrant.
- Stir in smoked paprika and spinach, allowing the spinach to wilt.
- Pour in the cashew–bone broth cream and simmer gently for 2–3 minutes. Add lemon juice.
- Return chicken and pasta to the pan and toss until coated.
- Remove from heat, stir in mozzarella, optional butter, and whisk in the colostrum powder (first dissolved in a small amount of warm sauce).
- Finish with fresh parsley.
- Serve warm and enjoy!