1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1½ Tbsp Cajun seasoning
3 oz chorizo
2 cloves garlic, minced
1 green bell pepper, sliced
3 cups (~8 oz) uncooked pasta
1 (14 oz) can diced tomatoes
2 cups low-sodium chicken stock
¼ cup whipping cream
5 oz fresh baby spinach
1 cup cherry tomatoes, halved
Instructions
Heat the oil in a large skillet over medium heat. Once hot, add the onion and cook for 5 minutes, stirring occasionally, until softened.
Add chicken to skillet and sprinkle with Cajun seasoning. Cook for 5-6 minutes, until no longer pink. Add chorizo and break-up with a wooden spoon; cook for 2 minutes or until fragrant. Add garlic and cook an additional 30-60 seconds.
Add peppers, pasta, diced tomatoes, and chicken stock; stir well. Bring to a boil, stir, then place a lid or some foil over the pan. Turn the heat down and let the pasta simmer for 15 minutes, stirring occasionally.
Stir in the cream, and cook 1-2 minutes more. Add spinach and tomatoes. Carefully stir and allow spinach to wilt for 1-2 minutes. Serve hot.