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Cajun 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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Tags:
Rapid
•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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

210

Diced Chicken Thigh

60

Chorizo

1

Cajun Spice Mix

30

Tomato Puree

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes

10

Chicken Stock Paste

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)770 kcal
Energy (kJ)3222 kJ
Fat27 g
of which saturates10 g
Carbohydrate78 g
of which sugars13 g
Protein51 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Medium Saucepan
•Spoon
•Grill Pan
•Colander
•Oven dish
•Bowl

Instructions

Prep Time
1

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.

Cook the Chicken
2

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.

Cook the Pasta
3

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.

Simmer the Sauce
4

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.

Stir and Grill
5

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.

Serve
6

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

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Explore Similar Recipes

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