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Creamy Cajun Chicken Breast Penne

Creamy Cajun Chicken Breast Penne

Creamy Cajun Chicken Breast Penne

with Cheese and Spinach

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Ready in less than 25 minutes, this Creamy Cajun Chicken Breast Penne has it all. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.

Tags:

Extra 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

DifficultyEasy

Ingredients

serving amount

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

1 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Breast

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2908 kJ

Energy (kcal)695 kcal

Fat19.5 g

of which saturates10.5 g

Carbohydrate77.1 g

of which sugars11 g

Dietary Fibre4.6 g

Protein50.3 g

Salt2.1 g

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

Utensils

•Colander

•Large Saucepan

•Garlic Press

•Pan

Instructions

Cook the Pasta

1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Garlic Time

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

Fry the Chicken

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Fry until golden brown on the outside, 5-6 mins.

Simmer and Spice

4

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken. Cook, stirring frequently, for 1 min.

b) Stir in the passata, sugar and water for the sauce (see pantry for both amounts) and the chicken stock paste.

c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.

Bring on the Creamy Sauce

5

a) Once the sauce has thickened, stir through two thirds of the hard Italian style cheese, followed by the creme fraiche.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Bring the sauce to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and season with salt and pepper if needed.

Finish and Serve

6

a) Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed.

b) Share the creamy Cajun chicken pasta between your bowls.

c) Sprinkle over the remaining cheese to finish.

Enjoy!

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