Cajun Chicken Breast, Chorizo and Tomato Pasta

Name: Cajun Chicken Breast, Chorizo and Tomato Pasta
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 260 Diced British Chicken Breast; 1 Cajun Spice Mix; 1 Chicken Stock Powder; 200 Rigatoni Pasta; 60 Diced Chorizo; 1 Finely Chopped Tomatoes; 30 Tomato Puree; 1 Garlic Clove**; 40 Grated Hard Italian Style Cheese; 100 Water

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Allergens:

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.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced British Chicken Breast

Cajun Spice Mix

Chicken Stock Powder

200

Rigatoni Pasta

Diced Chorizo

Finely Chopped Tomatoes

Tomato Puree

Garlic Clove**

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)449 kcal

Energy (kJ)1878 kJ

Fat19.7 g

of which saturates8.7 g

Carbohydrate13.6 g

of which sugars10.3 g

Protein51.2 g

Salt3.3 g

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

Utensils

•Chopping Board

•Garlic Press

•Grill Pan

•Medium Saucepan

•Knife

•Colander

•Oven dish

•Bowl

Instructions

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!

Step 2 MOD: If you've opted to received diced chicken breast instead of diced chicken thigh, just cook the diced chicken breast in the same way the recipe tells you to cook the diced chicken thigh.