Spicy Cajun Plant-based Quorn Chicken Alfredo
Enjoy a flavorful twist on a classic dish with this creamy and zesty Cajun plant-based Quorn chicken Alfredo. The combination of spicy Cajun seasoning and the rich creaminess of Alfredo sauce creates a satisfying and delicious meal.
ingredients
- 1 pack of plant-based Quorn chicken fillets, thawed and sliced
- 8 oz linguine pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 onion, diced
- 1 teaspoon Cajun seasoning (store-bought or homemade)
- 1 cup heavy cream
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Cook the linguine pasta according to package instructions. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium-high heat. Add the plant-based Quorn chicken slices and cook until lightly browned, about 4-5 minutes per side. Remove from the skillet and set aside.
- 3.
In the same skillet, add the garlic, bell pepper, and onion. Sauté until the vegetables are tender and fragrant.
- 4.
Sprinkle Cajun seasoning over the vegetables and stir well.
- 5.
Pour in the heavy cream and vegetable broth. Stir and bring to a gentle simmer.
- 6.
Add the cooked Quorn chicken slices back into the skillet and let it simmer in the sauce for a few minutes.
- 7.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for another 2-3 minutes until the sauce thickens.
- 8.
Serve the Cajun plant-based Quorn chicken Alfredo over the cooked linguine pasta.
- 9.
Garnish with fresh parsley and enjoy!
