Cajun Chicken Breast 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 and Cajun spice mix (add less if you'd prefer things milder). Cook for 1 min more.

While the chicken cooks, 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.

Stir the chopped tomatoes, red wine stock paste and water and sugar for the sauce (see pantry for both amounts) into the pan with the chicken.

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.

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

Add half of the Hard Italian style cheese and the butter (see pantry for amount) and mix vigorously until the both have melted.