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Cajun Chicken, Pancetta and Tomato Pasta

Cajun Chicken, Pancetta and Tomato Pasta

with Parsley
Recipe Development Team
Recipe Development TeamUpdated on October 20, 2023
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Calories
: 
841 kcal
Protein
: 
58g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Mustard
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

Garlic Clove

280

Diced Chicken Thigh

1

Cajun Spice Mix

(Contains: Mustard)

1

Tomato Puree

1

Finely Chopped Tomatoes

1

Chicken Stock Powder

200

Rigatoni Pasta

(Contains: Cereals containing gluten)

1

British Smoked Bacon Lardons

1

Flat Leaf Parsley

Not included in your delivery

100

Water

Energy (kJ)3519 kJ
Energy (kcal)841 kcal
Fat27 g
of which saturates9 g
Carbohydrate88 g
of which sugars13 g
Protein58 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Medium Saucepan
•Baking Dish

Instructions

PDF
Prep
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.

Fry the Chicken
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

Simmer the Sauce
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.

Cook the Pasta
4

Meanwhile, add the wheat rigatoni to the pan of boiling water. 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.

Combine and Grill
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.

Serve
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!

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