Cajun Chicken Pasta (Grain Free, Gluten Free, Dairy Free)

A classic restaurant dish, reworked to be more friendly to a few food allergies. A little spicy, super creamy, and full of flavor.

Servings

4 servings Grain-Free Pasta Noodles Cooked per instructions - Banza brand is my preferred
2 strips bacon diced
3 medium chicken breasts
cajun seasoning Tony Chachere's is my preferred
2 leeks washed, chopped
5 cloves garlic smashed, minced
2 cups chicken stock
2 cups mushrooms chopped, any variety
1 cup roasted red peppers roughly chopped
1/2 tsp celery seed
1 wheel vegan mozzarella cheese Miyokos brand, Italian-style mozzarella
4 sundried tomatoes chopped
1 handful fresh basil
olive oil
salt
pepper

Heat a medium pan with high sides over medium heat on the stove top. Add the bacon and cook until rendered and crisp. Remove from the pan onto paper towel to drain.
Season the chicken breast with enough cajun seasoning to coat. Add to the rendered bacon fat in the pan and cook on medium low for 5-7 minutes on each side, until browning occurs. Chicken does not need to be fully cooked through - it'll finish in the sauce.
Remove the chicken and set aside. Add the leeks, garlic, and mushrooms and sauté 3-4 minutes (add more olive oil if needed). Add the chicken stock and simmer until the vegetables are fully softened.
To a blender, add the cooked vegetables, roasted red peppers, and celery seed and blend at medium speed until smooth. Pour the mix back into the pan over medium low heat.
Add the wheel of Miyokos vegan mozzarella and break it apart. Cook, stirring constantly, until fully combined. Slice the chicken into thin slices and add to the sauce, cooking for at least 2-3 minutes, but minimally until all the chicken is cooked through fully.
Turn off the heat, add the bacon, sundried tomatoes, and basil and stir to combine. Add the noodles and toss to coat evenly. Season with more cajun seasoning, or salt and pepper to taste. Serve warm.