Cajun-Spiced Chicken & Mushroom Cavatappi
with Creamy Tomato Sauce, Green Pepper & Scallions
Get ready for a rich, luscious vegan pasta dinner! Coconut milk may sound like an odd addition to your go-to red sauce, but trust us, it’s what gives our vegan veggie-packed pasta its next-level creaminess. You’ll start by sautéing mushrooms and green pepper, adding scallion and garlic, then creating a creamy spiced roux right in the pan for maximum Cajun flavor. Crushed tomatoes and coconut milk bring it all together for a sauce so delicious that cavatappi pasta can’t resist hopping right in. If you’re feeling the bayou in you, finish with hot sauce and let the good times roll!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
1 unit
Long Green Pepper
2 clove
Garlic
2 unit
Scallions
6 ounce
Cavatappi Pasta
(Contains Wheat)
1 tablespoon
Flour
(Contains Wheat)
1 tablespoon
Blackening Spices
14 ounce
Diced Tomatoes
1 unit
Coconut Milk
(Contains Tree Nuts)
2 unit
Mushroom Stock Concentrate
1 unit
Veggie Stock Concentrate
10 ounce
Chicken Breast Strips
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Core and thinly slice green pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and green pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Stir in garlic, scallion whites, flour, Blackening Spice, and another large drizzle of oil; cook, stirring, until fragrant, 1-2 minutes.
Use pan used for chicken here.
• Add diced tomatoes to same pan and cook, stirring, until jammy, 2-3 minutes. Stir in coconut milk (shaking first), stock concentrates, ½ tsp sugar, and ¼ cup reserved pasta cooking water (1 tsp sugar and 1⁄3 cup pasta cooking water for 4 servings). • Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Season with salt and pepper.
• Stir drained cavatappi and a drizzle of olive oil into pan with sauce; toss to coat.
Add chicken to sauce along with cavatappi.
• Divide pasta between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
