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Cajun Chicken Thigh and Tomato Pasta
Cajun Chicken Thigh and Tomato Pasta

Cajun Chicken Thigh and Tomato Pasta

Recipe Development Team
Recipe Development TeamPublished on October 10, 2022
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Allergens:
Cereals containing gluten
•Wheat
•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

1 unit(s)

Garlic Clove**

190 grams

Diced British Chicken Thigh

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2536 kJ
Energy (kcal)606 kcal
Fat10.1 g
of which saturates4.4 g
Carbohydrate81.4 g
of which sugars16.3 g
Dietary Fibre3.9 g
Protein44.3 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

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. 

2

When the oil is hot, add the diced chicken. Season with salt and pepper. Brown the chicken 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. 

3

Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock paste. Bring to a boil. Lower the heat to a simmer and 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.

4

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 of oil to stop it sticking together. Preheat your grill to its highest setting.

5

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

6

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

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