Cajun Chicken and Tomato Pasta

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.