6 servings, about 1 1/2 cups each
8 ounces rice pasta – I used spirals from Trader Joe’s
2 slices bacon, chopped (I cut mine with clean scissors)
1 large sweet onion, halved and thinly sliced
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces (or pre-cooked and diced)
1 medium green bell pepper, sliced
3 cloves garlic, minced
4 teaspoons Cajun seasoning
1/2 teaspoon freshly ground pepper
1 tablespoon gluten-free flour (I used Bob’s Gluten Free All-Purpose)
1 28-ounce can crushed tomatoes
Handful of raw spinach
1/3 cup reduced-fat sour cream
Salt and pepper to taste
1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Add bacon pieces to dutch oven or large pan and cook over medium heat for 1-2 minutes to release grease. Add 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. (If using pre-cooked chicken, add after veggies have softened)
3. 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. Stir in raw spinach until it wilts. Remove from the heat. Stir in sour cream.
4. Stir the pasta into the sauce and serve.