Creamy Cajun Chicken Breast and Spinach & Ricotta Ravioli
with Rocket
This Creamy Cajun Chicken Breast, Spinach and Ricotta Ravioli is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the ravioli.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
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.
Share the creamy Cajun chicken and ravioli between your bowls.
Top with the rocket leaves. Drizzle with the balsamic glaze to finish.
Enjoy!
