Cajun Chicken, Bacon and Tomato Pasta

Name: Cajun Chicken, Bacon and Tomato Pasta with Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Cajun Spice Mix; 1 Chicken Stock Powder; 200 Rigatoni Pasta; 60 British Smoked Bacon Lardons; 260 Diced Chicken Thigh; 1 Finely Chopped Tomatoes; 30 Tomato Puree; 1 Garlic Clove**; 1 Flat Leaf Parsley; 40 Grated Hard Italian Style Cheese; 100 Water

with Parsley

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Warming and spicy, this Cajun chicken pasta recipe is a go-to for cosy nights in. Originating from the US state of Louisiana, Cajun spice is a distinct blend of paprika, garlic and cayenne pepper and works brilliantly with the fresh flavours in this dish. Rigatoni is combined with the spicy chicken sauce before being topped with cheese and popped under the grill until golden and crispy. Serve with a handful of fresh parsley and tuck in.

Tags:

Spicy

Allergens:

Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Cajun Spice Mix

Chicken Stock Powder

200

Rigatoni Pasta

British Smoked Bacon Lardons

260

Diced Chicken Thigh

Finely Chopped Tomatoes

Tomato Puree

Garlic Clove**

Flat Leaf Parsley

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)841 kcal

Energy (kJ)3519 kJ

Fat27 g

of which saturates9 g

Carbohydrate89 g

of which sugars13 g

Protein58 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Grill Pan

•Baking Dish

Instructions

Pop a large saucepan of water onto boil over high heat. We'll use it to cook the rigatoni later. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Heat a splash of oil in a frying pan over medium-high heat.

When the oil is hot, add the diced chicken and pancetta. Season with salt and pepper. Brown the chicken and pancetta on all sides, turning frequently. This will take around 6-8 mins. Once browned, stir in the garlic, Cajun spice (don't use it all if you're not a fan of spice!) and tomato puree. Cook for a minute.

Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Bring to a boil. Lower the heat to a simmer and cook until the chicken is cooked through and the sauce is thick and tomatoey, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, add the rigatoni to the boiling water along with 0.5 tsp of salt. Cook for 12 mins. Drain into a colander when ready, then return to the pan off the heat. Stir in a drizzle of oil to stop it sticking together. Preheat your grill to its highest setting.

Once the sauce is cooked, pour the sauce into the pan with the rigatoni. Add half the parsley and stir well. Season to taste with salt and pepper. Transfer the pasta and sauce to an ovenproof dish and sprinkle on the hard Italian cheese. Pop under the grill.

Grill until the cheese is golden and bubbly, 2-3 mins, then get ready to serve. Share between your bowls and finish with a sprinkle of remaining parsley. Enjoy!