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Cajun Chicken and Tomato Pasta
Cajun Chicken and Tomato Pasta

Cajun Chicken and Tomato Pasta

with Pancetta and Parsley

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This flavoursome Chicken and Tomato Pasta is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkEggGluten
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 unit(s)

Garlic Clove

280 grams

Diced Chicken Thigh

1 pot(s)

Cajun Spice

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes 390g

1 sachet

Chicken Stock Powder

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

1 pack(s)

Pancetta Lardons

½ bunch(es)

Flat Leaf Parsley

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)3469 kJ
Energy (kcal)829 kcal
Fat22.0 g
of which saturates2.0 g
Carbohydrate84 g
of which sugars13.0 g
Protein68 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Cutting board
Saucepan
Baking Dish
InstructionsPDF
Instructions
1

Put a large saucepan of water with a pinch of salt on to boil for the wheat pasta. 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.

2

When the oil is hot, add the diced chicken and pancetta. Brown the chicken and pancetta on all sides, turning frequently. This will take around 6-8 mins, stirring occasionally. Once browned, stir in the garlic, Cajun spice blend(don't use it all if you're not a fan of spice!) and tomato purée. Cook for 1 minute

3

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

4

Meanwhile, add the wheat rigatoni to the pan of boiling water. Cook for 11 mins. Drain into a colander when ready, then return to the pan o the heat. Stir in a drizzle of oil to stop it sticking together. Preheat your grill to its highest setting.

5

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

6

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