This is my go to dinner when family and friends come over because it is literally SO decadent, delicious, and still healthy and balanced for us all! I love it. It’s the best I ever feel when I’m eating pasta and definitely the most full and satisfied. It’s also super easy to make so it’s a win, win, win over here.
Balanced Cajun Pasta | gluten free, high protein, veggie filled
Course: Dinner, Pasta4
servings30
minutes40
minutes300
kcalIngredients
1 box Banza pasta or pasta of choice
Salt to taste
1 bag frozen cauliflower rice
1 onion, chopped
3 cloves garlic, minced
1 bell pepper (chopped)
4-6 oz mushrooms, sliced
1 block low fat cream cheese
4 oz feta cheese
1 tbsp cajun seasoning
1 tbsp fresh thyme or 1 tsp dried thyme
1 cup reserved pasta water
- Chicken Meatballs:
2 lbs ground chicken (I make 2 lbs for leftovers)
1/2-1 tsp cumin
3 tbsp brine of choice (pickle juice, olive juice, etc.)
1/2-1 tsp dried oregano
1/2-1 tsp basil
1-2 tsp paprika
1 tbsp lemon zest
2 tbsp lemon juice
2 tsp olive oil
Salt to taste
- Toppings:
Crushed red pepper to taste
Directions
- Directions:
- To a large pot add water and salt and bring to a boil. Add pasta of choice and frozen cauliflower rice. Cook according to pasta directions, drain and set aside.
- While pasta is cooking, chop onion, garlic, bell pepper, mushrooms and add to large work or pan over the stove with olive oil. Cook on medium heat until soft stirring occasionally. When the veggies are soft, create a well in the middle of the pan, add cream cheese and feta to the center with cajun and thyme. Mix on low heat until combined adding pasta water until you’ve reached you’re desired consistency.
- While veggies are cooking, prepare chicken meatballs by mixing ground chicken with the spices listed, brine, lemon, and salt until well combined. Form into equal sized balls. Cook over the stove on each side for ~4 minutes until cooked through.
- Add the pasta to the cream sauce, mix in the meatballs, serve and enjoy! Top with optional crushed red pepper.
