Cajun Chicken Breast and Tomato Pasta

Name: Cajun Chicken Breast and Tomato Pasta with Chorizo and Cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Garlic Clove**; 260 Diced Chicken Breast; 60 Chorizo; 1 Cajun Spice Mix; 30 Tomato Puree; 1 Finely Chopped Tomatoes; 10 Chicken Stock Paste; 180 Rigatoni Pasta; 40 Grated Hard Italian Style Cheese; 50 Water for the Sauce

with Chorizo and Cheese

Mimi MorleyPublished on June 09, 2021

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Tags:

Spicy

Allergens:

Cereals containing gluten

•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

Garlic Clove**

260

Diced Chicken Breast

Chorizo

Cajun Spice Mix

Tomato Puree

Finely Chopped Tomatoes

Chicken Stock Paste

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)753 kcal

Energy (kJ)3150 kJ

Fat19 g

of which saturates8 g

Carbohydrate78 g

of which sugars13 g

Protein63 g

Salt3.7 g

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

Utensils

•Garlic Press

•Grill Pan

•Medium Saucepan

•Measuring Cups

•Oven dish

•Bowl

Cooking Instructions and Tips

a) Pop a large saucepan of water on to boil over high heat. We'll use it to cook the rigatoni later. b) Peel and grate the garlic (or use a garlic press). c) Heat a splash of oil in a frying pan over medium-high heat.

a) When the oil is hot, add the diced chicken and chorizo. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw meat and its packaging. b) Brown the chicken and chorizo on all sides, turning frequently. This will take around 4-5 mins. c) Once browned, stir in the garlic, Cajun spice (don't use it all if you're not a fan of heat) and tomato puree. Cook for a minute.

a) Add the rigatoni to the boiling water along with 1/2 tsp of salt. b) Cook for 12 mins. Drain into a colander when ready, then return to the pan off the heat. c) Stir in a drizzle of oil to stop it sticking together. Preheat your grill to its highest setting.

a) Stir the chopped tomatoes into the pan with the chicken along with the water (see ingredients for amount) and chicken stock paste. b) 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, 8-10 mins. c) IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

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

Mod Step 2:

If you've opted to get diced chicken breast instead of thigh, cook the diced chicken breast in the same way the recipe tells you to cook the diced chicken thigh. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.