Adapted from the recipe at The Picky Apple.
1 lb pasta, any kind (or rice, if you are using the GFCF option)
Rub for the chicken:
1/4 teaspoonchile pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 lbs boneless skinless chicken breast
4 tablespoons extra virgin olive oil, divided
For the sauce:
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 cup Salsa
1 cup petite diced tomatoes from can
1/4 cup fresh chopped cilantro
1 lb. mushrooms, sliced (optional, see below)
1 cup heavy cream
1/4 cup parmasean cheese
Cook pasta according to package directions. Meanwhile mix chili pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Remove from pan and put on a paper towel to drain.
Heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic, sweet peppers, (and mushrooms, if you are using them) cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes and cilantro, and cook until warm. If you want to do the gluten and casein-free option, you can serve as it is now on top of chicken and rice. Otherwise, add the cream and cheese and heat until warm. To serve, spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.
As a vegetarian option, you can add mushrooms to the sauce for protein instead of using the chicken.