Stone chargers (similar) | Pink napkins | Low Bowls | Candlesticks | Taper candles | Dining room
This was the first meal I made for Julia. I made this for her on our first date, over 15 years ago. Now she has dietary restrictions that prevent her from eating gluten, dairy, and grains, but when she requested it again this year, my mind immediately went to figuring out how to take that dairy- and wheat-filled dish and turn it into something that could not only have, but would love.
Grooved taper candles | Candlesticks
Spoiler alert, we get it. And really the key is knowing your products. None of the products in this post are sponsored, but the reason I say using the right products is important is that not all vegan cheeses behave the same. To give this sauce creaminess, we use Miyokos Italian Mozzarella brand, which melts beautifully into sauces.
I’m also a big fan of Banza Noodles. They are very high in protein and tend to hold together much better than other grain-free pastas. And with such a delicious sauce, they taste like classic pasta noodles.
Serving bowl (similar)
Something I’m better at now than I was in college is using fresh herbs. Fresh basil, added right at the end of cooking for maximum flavor, not only took this dish where it needed to be, but far beyond that initial version I made all those years ago. Truly an improvement over the original.
Cutting board | Knife
The vegetables I use for this are a play on the classic “Holy Trinity” of southern cooking, which are celery, bell peppers, and onions. Instead of onions we use leeks, instead of freshly roasted red pepper and a small amount of celery seeds to get that flavor and make the texture tougher.
All coated Pan
I first learned to make Cajun Chicken Pasta when I was living in Louisiana as a young man in my 20s. I fell in love with the mix of flavors, and while a lot of it isn’t dairy/gluten/grain intolerance friendly, I’ve had fun coming up with dishes that bring out a lot of that flavor without making our family sick.
Kitchen sources
So what’s your dish? That dish you remember making for that special someone? Do you still have it the same way you always have, or are there any changes you’ve made over the years? I’d love to hear about it and, if you try this one, I’d love to know how you liked it. Truly, the taste is out of this world.
Cajun Chicken Pasta (Grain Free, Gluten Free, Dairy Free)
A classic diner dish, tweaked to be better for a few food allergies. Slightly spicy, super creamy and full of flavor.
Portions: 4
- 4 portions Grain-free pasta noodles Cooked as directed – Banza brand is my preferred one
- 2 strips bacon dice
- 3 medium chicken breast
- cajun seasoning Tony Chachere is my favorite
- 2 leek wash, chop
- 5 clove garlic crushed, ground
- 2 glasses chicken stock
- 2 glasses mushrooms chopped, any variety
- 1 cup roasted red peppers roughly chopped
- 1/2 tsp celery seed
- 1 the wheel vegan mozzarella cheese Miyokos brand, Italian style mozzarella
- 4 dried tomatoes shredded
- 1 fist fresh basil
- olive oil
- salt
- pepper
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Heat a medium high-sided skillet over medium heat on the stove top. Add bacon and cook until crisp. Remove from the pan on a paper towel to drain.
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Season the chicken breasts with enough Cajun seasoning to coat. Add to the melted bacon in the pan and cook at a medium temperature for 5-7 minutes on each side, until golden brown. The chicken does not need to be fully cooked – it will end up in the sauce.
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Remove the chicken and set aside. Add leeks, garlic and mushrooms and sauté for 3-4 minutes (add more olive oil if necessary). Add the chicken stock and simmer until the vegetables are completely soft.
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Add the cooked vegetables, roasted red pepper and celery seeds to the blender and blend on medium speed until smooth. Return the mixture to the pan over medium-low heat.
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Add a wheel of Miyokos vegan mozzarella and break it up. Cook, stirring constantly, until completely combined. Cut the chicken into thin slices and add to the sauce, cook for at least 2-3 minutes, but at least until all the chicken is completely cooked.
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Turn off the heat, add the bacon, sun-dried 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.