Cajun Chicken Breast and Tomato Pasta

Name: Cajun Chicken Breast and Tomato Pasta with Spinach and Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Garlic Clove**; 260 grams Diced British Chicken Breast; 1 sachet(s) Cajun Spice Mix; 1 carton(s) Finely Chopped Tomatoes with Basil; 180 grams Rigatoni Pasta; 40 grams Baby Spinach; 40 grams Grated Hard Italian Style Cheese; 28 grams Red Wine Stock Paste; 100 milliliter(s) Water for the Sauce; 1 tsp Sugar; 20 grams Butter

with Spinach and Cheese

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

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

•Egg

•Sulphites

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

1 unit(s)

Garlic Clove**

260 grams

Diced British Chicken Breast

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Basil

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)3137 kJ

Energy (kcal)750 kcal

Fat18.4 g

of which saturates10.1 g

Carbohydrate88.2 g

of which sugars19 g

Protein53.7 g

Salt4.8 g

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

Utensils

•Pan

•Garlic Press

•Large Saucepan

•Colander

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 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.

When your pasta is ready, share between your serving bowls.

Top by sprinkling over the remaining hard Italin style cheese.

Enjoy!

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