The Willing Cook-A-Long: Cajun Chicken Pasta

It’s good to get back to The Willing Cook-A-Long new recipe challenge after being off for about a month with Thanksgiving and the 12 Days of Christmas series.  You can find previous new recipe challenges by clicking on Willing Cook-A-Long and also in the sidebar.

The new recipe that we tried this week was Cajun Chicken Pasta.  I thought the dish was moderately good.  My husband said it had good flavor but could have used more sun dried tomatoes.  I agree that it needed more and I thought adding mushrooms to the sauce would round out the dish perfectly.

Here are the allergy changes I made:

  • I made my own cajun seasoning.
  • I used minced garlic instead of garlic powder.
  • I used olive oil for the butter.
  • I used almond milk for the heavy cream.  (This change probably made the biggest difference in the flavor.)

Overall, the dish was good and I would make it again.  The reasons I would make it again are that we love sun dried tomatoes.  But more than that, I was able to use cooked, diced chicken from the freezer that made the prep about 10 minutes.  I could get used to making 10 minute meals more often.

Update: I forgot to mention that this sauce could use a little thickening with corn starch or non-corn, gluten-free thickener, like tapioca or potato starch.

What new dish did you try over the last month? Link up a blog post (linking back here, please), or simply leave a comment describing your dish.

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For next week’s Willing Cook-A-Long challenge, because of the craziness of the season, I think I’m going to keep it simple.  My husband was very excited to hear about some Whole Foods marshmallows recently that do not contain corn syrup.  Well, come to find out that they do contain soy…bummer!  He was so excited to have some rice krispie treats.  I mean, who doesn’t like rice krispie treats, no matter what age you are.  For this reason, I am going to try my hand at…

Homemade Marshmallows

What about you? What new recipe will you try over this next holiday-packed week?

How the Willing Cook-A-Long works:

  1. I will come back next week with my review of the willing cook-a-long new recipe and the changes I made for my food allergy home.
  2. You can make the same recipe as I (with or without changes), or…
  3. You can make your own new dish and tell us about it.

Regardless of what you choose to do, come back here next Friday and link up to your post (if you have a blog) or just tell us what you made in the comments.  Can’t wait to hear of all your new dishes next week!

Have a Blessed and Very Merry Christmas!

(The Willing Cook will be taking Monday off to spend Christmas with family.  See you back on Tuesday, December 27.)


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7 Responses to The Willing Cook-A-Long: Cajun Chicken Pasta

  1. I made the Cajun Chicken Pasta right after Thanksgiving. I used coconut creamer for the sauce, and took out the tomatoes and green onions because I don’t particularly care for them. It was really nice to have a white sauce with the pasta, but I used too much creole seasoning (I didn’t have cajun seasoning, and we’re wimps when it comes to spice).

    Not sure yet if I’ll do the marshmallows. That’s so sad your husband can’t eat Rice Krispie Treats. That’s my go-to for Joseph when I bring a treat for a party.

    • Cook says:

      I’m so glad you remembered to come back and report 🙂 Rice Krispie Treats are an easy go-to for my son too (when I make them w/ dairy-free margarine that is).

      You certainly don’t have to make the marshmallows. Feel free to come back with a different new recipe next week.

      Have a Merry Christmas!

  2. Pingback: Mexican without Corn & Our Food Allergy Meal Plan | The Willing Cook

  3. Pingback: The Willing Cook-a-Long: Homemade Marshmallows | The Willing Cook

  4. So I finally made mine tonight, and it turned out great. rather than being a dairy base though (which isn’t very Cajun!) it was a tomato sauce/white wine/sun dried tomatoes. It was zesty and flavorful….if I can get a good pic, I’ll post it….but doubtful since it is all smooshed into a glass container! Oh and i used shrimp instead….

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