Directions
- 1Wash and dry five chicken thighs, then cube them up.
- 2In a bowl, add the chicken with 2 Tbsp avocado oil and 1 Tbsp each of smoked paprika, rosemary, Cajun seasoning, garlic powder, onion powder, and salt.
- 3Add the chicken to a hot pan and let it sit for about 15 minutes until the internal temperature is 165°F.
- 4In the same pan, add 2 cups of chopped peppers and onions and 1 Tbsp of tomato paste, mix well.
- 5Add 1.5 cups of half & half and 1 Tbsp each of Cajun seasoning, onion powder, garlic powder, smoked paprika, and salt.
- 6Stir until the mixture thickens.
- 7Add ½ cup of parmesan cheese and stir.
- 8Add the cooked chicken to the mixture.
- 9Add 3 cups of baby spinach and let it cook down.
- 10Boil water and add 1 lb of Mafaldine pasta until cooked through.
- 11Add the cooked pasta to the sauce and mix well.
- 12Add a handful of parsley and serve.
Ingredients
- 5 chicken thighs
- 2 Tbsp avocado oil
- 1 Tbsp smoked paprika
- 1 Tbsp rosemary
- 1 Tbsp cajun seasoning
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp salt
- 2 cups peppers and onions
- 1 Tbsp tomato paste
- 1.5 cups half & half
- 1 Tbsp cajun seasoning
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp smoked paprika
- 1 Tbsp salt
- 0.5 cup parmesan cheese
- 3 cups baby spinach
- 1 lb Mafaldine pasta
- 1 handful parsley
Equipment
bowlfrying pantongsspatulameasuring spoonsmeasuring cups
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