HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Chicken Thigh And Tomato Pasta
Cajun Chicken Thigh and Tomato Pasta

Cajun Chicken Thigh and Tomato Pasta

with Chorizo and Cheese

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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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

210 grams

Diced Chicken Thigh

60 grams


1 sachet

Cajun Style Spice Mix

1 sachet

Tomato Puree

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 pack(s)

Finely Chopped Tomatoes

10 grams

Chicken Stock Paste

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat27.0 g
of which saturates10.0 g
Carbohydrate78 g
of which sugars13.0 g
Protein51 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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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. 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!