Creamy Cajun Chicken Breast and Spinach & Ricotta Ravioli

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken and pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and season with salt and pepper. Stir fry for 1 min. 

Meanwhile, add the ravioli to the water and bring back to the boil.

Cook until tender, 3 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

Add the tomato puree, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pepper pan.

Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and the cheese until melted. 

Gently stir the cooked ravioli into the sauce. Season with salt and pepper. Add a splash of water if needed.