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Cajun Chicken Breast, Chorizo and Tomato Pasta

Cajun Chicken Breast, Chorizo and Tomato Pasta

Custom recipe
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Allergens:Cereals containing GlutenMilkEgg

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

280 grams

Diced Chicken Breast

60 grams


1 pot(s)

Cajun Spice Mix

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Chicken Stock Powder

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3420 kJ
Energy (kcal)818 kcal
Fat20.0 g
of which saturates9.0 g
Carbohydrate89 g
of which sugars13.0 g
Protein66 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Oven dish
Instructionsarrow up iconarrow up icon
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Pop a large saucepan of water onto boil over high heat. We'll use it to cook the rigatoni later. Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a frying pan over medium-high heat.


When the oil is hot, add the diced chicken and chorizo. Season with salt and pepper. Brown the chicken and chorizo on all sides, turning frequently. This will take around 6-8 mins. Once browned, stir in the garlic, Cajun spice (don't use it all if you're not a fan of spice!) and tomato puree. Cook for a minute.


Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Bring to a boil. Lower the heat to a simmer and cook until the chicken is cooked through and the sauce is thick and tomatoey, 10-12 mins.IMPORTANT: The chicken is cooked when no longer pink in the middle.


Meanwhile, add the rigatoni to the boiling water along with 0.5 tsp of salt.Cook for 12 mins. Drain into a colander when ready, then return to the pan off the heat. Stir in a drizzle ofoil to stop it sticking together. Preheat your grill to its highest setting.


Once the sauce is cooked, pour the sauce into the pan with the rigatoni. Stir well and season to taste with salt and pepper. Transfer the pasta and sauce to an ovenproof dish and sprinkle on the hard Italian cheese. Pop under the grill.


Grill until the cheese is golden and bubbly, 2-3 mins, then get ready to serve. Share between your bowls and enjoy!