Ingredients
Scale
- 1 pound thick cut bacon, chopped
- 5 boneless, skinless chicken thighs or breasts, cubed
- 3 TB Cajun seasoning, OR homemade
- 4 cloves garlic, minced
- 1/4 cup chopped sun-dried tomatoes
- 3 cups chicken broth
- 2 cups plant based heavy whipping cream, OR full fat oat milk, plus more as needed
- 3–5 bell peppers, stemmed, seeded, and thinly sliced (the more the spicier)
- 1 pound uncooked gluten free penne, lasagna pasta cooked & cut into thin strips, OR other choice gluten free pasta
- 3/4 cup vegan mozzarella, OR vegan cheddar, OR vegan Mexican blend cheese, plus more to top
- 3 sprigs green onion, sliced, plus more to top
- Optional: 2 TB freshly chopped parsley, plus more to top
Instructions
- Cook bacon in a large pot. Add chicken with half the Cajun seasoning; brown it.
- Add garlic, sun-dried tomatoes, broth, and half and half. Bring to a boil.
- Add bell peppers and fettuccine. Cook 10 minutes, stirring, until pasta is al dente. Add more liquid if needed.
- Stir in remaining seasoning, parmesan, green onion, and parsley. Serve warm with extra toppings.