1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite size pieces
2 Tbsp EVOO
1/2 cup diced onion
2 garlic cloves, minced
12 oz brown rice penne pasta
4 cups oat milk
2 Tbsp lemon juice
1 tomato, seeded and minced
4 thinly sliced green onions
1/4 cup shredded parmesan cheese
In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano, salt and pepper. Stir well until combined and set aside. Season the chicken on both sides with 2 tsp of prepared spice blend. In a large deep skillet, heat oil over medium high heat. When hot, add chicken and sear until golden brown and cooked through, 6-8 minutes. Transfer cooked chicken to a plate and let it rest. Reduce heat to medium. Add onions and garlic. Saute, scraping up any browned bits and stirring until tender, about 3 minutes. Add pasta, milk and remaining spice blend. Bring to a gentle simmer (do not boil) and cook, stirring often, until pasta is al dente and the liquid is absorbed and creamy, about 12-15 minutes. Add chicken, lemon juice, and salt and pepper to taste as desired. Top with tomato, green onions, and parmesan cheese.
Serves 4