Cajun Chicken and Tomato Pasta

Name: Cajun Chicken and Tomato Pasta with Spinach and Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Garlic Clove**; 210 Diced British Chicken Thigh; 1 Cajun Spice Mix; 30 Tomato Puree; 1 Finely Chopped Tomatoes with Onion and Garlic; 10 Chicken Stock Paste; 180 Rigatoni Pasta; 40 Baby Spinach; 20 Grated Hard Italian Style Cheese; 100 Water for the Sauce

with Spinach and Cheese

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This Cajun Chicken and Tomato Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

•High Protein

Allergens:

Gluten

•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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Garlic Clove**

210

Diced British Chicken Thigh

Cajun Spice Mix

Tomato Puree

Finely Chopped Tomatoes with Onion and Garlic

Chicken Stock Paste

180

Rigatoni Pasta

(Contains: Gluten)

Baby Spinach

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)648 kcal

Energy (kJ)2710 kJ

Fat15.9 g

of which saturates5.5 g

Carbohydrate81.8 g

of which sugars16.5 g

Protein44.4 g

Salt3.6 g

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

Utensils

•Pan

•Garlic Press

•Large Saucepan

•Colander

•Oven dish

Instructions

Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken and season with salt and pepper.

Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, stir in the garlic, Cajun spice mix (add less if you'd prefer things milder) and tomato puree. Cook for 1 min more.

Stir the chopped tomatoes, chicken stock paste and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, stir and lower the heat so the sauce simmers gently.

Cook until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the sauce simmers, add the rigatoni to your pan of boiling water. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, preheat your grill to high.

Once the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Combine the cooked pasta and sauce in whichever pan is biggest, then season to taste with salt and pepper.

Transfer your Cajun pasta to an ovenproof dish and sprinkle on the hard Italian style cheese.

Grill your pasta until the cheese is golden and bubbly, 2-3 mins.

When ready, share between your bowls and tuck in.

Enjoy!

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