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!
The quantities provided above are averages only.
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°.
