Chicken Breast and Creamy Cajun Rigatoni
with Spinach, Cheese and Balsamic Rocket Salad
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
This luxurious Chicken Breast and Creamy Cajun Rigatoni is an elevated way to enjoy pasta. Fragrant Cajun spices bring a warming heat to the creamy pasta sauce, which is then topped with thinly sliced chicken and salad.
Ingredients
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the pasta.
b) Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.
b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Pop the (now empty) frying pan on medium heat with a drizzle more oil if needed (no need to clean).
b) Add the garlic, Cajun spice mix and tomato puree to the pan. Cook until fragrant, 30 secs.
a) Pop the (now empty) frying pan on medium heat with a drizzle more oil if needed (no need to clean).
b) Add the garlic, Cajun spice mix and tomato puree to the pan. Cook until fragrant, 30 secs.
c) Stir the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer the sauce until thickened slightly, 4-5 mins.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the Italian style cheese and butter (see pantry for amount) until melted.
c) Stir in the cooked pasta and mix until combined. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) When everything's ready, slice the chicken breasts into 1cm thick slices.
b) Share your creamy Cajun pasta between your bowls.
c) Top with your sliced chicken.
d) Serve with the rocket alongside. Drizzle over some olive oil and the balsamic glaze to finish.
