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Cajun Chicken Thigh, Chorizo and Tomato Pasta

Cajun Chicken Thigh, Chorizo and Tomato Pasta

with Italian Style Grated Cheese

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Tags:Family Friendly
Allergens:GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

280 grams

Diced Chicken Thigh

60 grams

Chorizo

1 sachet

Cajun Spice Mix

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes

10 grams

Chicken Stock Paste

180 grams

Wheat Rigatoni Pasta

(ContainsGluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3467 kJ
Energy (kcal)829 kcal
Fat30.0 g
of which saturates11.0 g
Carbohydrate78 g
of which sugars13.0 g
Protein57.86 g
Salt3.68 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Knife
Saucepan
Colander
Oven dish
Bowl
Instructionsarrow up iconarrow up icon
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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 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.

3

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.

4

Meanwhile, add the rigatoni to the boiling water along with 1/2 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, 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!