Cajun Chicken Dinner

Easy weeknight chicken dinner with a cajun flair.

A southern departure from the original beef stroganoff, this easy weeknight recipe is a snap to prepare. You could also place this in your slow cooker and have dinner ready to go. You only need to prep the noodles or rice when you get home.

Cajun Chicken “Stroganoff”

1/2 lb. gluten free egg noodles or other noodles, cooked* or cooked rice
4 Tbs. olive oil
1 1/2 lb. chicken tenders or strips of chicken breasts
1 onion, diced
4 tsp. Cajun spice blend or make your own**
2 Tbs. gluten free flour (no added xanthan gum or baking powder etc.)
2 Tbs. tomato paste
2 tsp. minced garlic (the fresh jarred kind)
2 cups chicken broth
1/2 cup sour cream
Place the chicken, spices and flour in a gallon sized zip bag. Close it up and shake to coat. Add the last 2 Tbs. of oil to the skillet and toss in the chicken and the onion. Cook for 3 to 4 minutes or until almost done. Add the tomato paste and garlic to the skillet and cook for 1 minute.
Pour in the chicken broth. Bring to a simmer and cook for about 5 minutes.
Take off the heat, let sit for 2 minutes and then stir in the sour cream or serve on the side. Serve over the noodles or rice.
To make things go faster, start the water boiling for the noodles and then start the stroganoff. By the time you cook the chicken, the water will be ready. Toss in the noodles and finish off the stroganoff. Everything is done about the same time.
*You can find gluten free egg noodles in the grocery stores during Easter in the Kosher section.  Buy extras when you see them. They keep well on the shelf for at least 6 months and in the freezer for the rest.
**To make your own Cajun Seasoning:
Combine 1/2 tsp. each of cayenne pepper, paprika, black pepper, kosher salt, dried basil, thyme and oregano.
Put on some good blues music or jazz and enjoy.
Happy Munching!
Team Gluten Free Farm Girl
If you enjoyed this recipe, take a peek at our book Gluten Free Recipes Helps for Newbies.
A good reference for any one who’s new. Click here.

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