Creamy Tomato Cajun Chicken Breast

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

d) Peel and grate the garlic (or use a garlic press).

a) Once the chicken has browned, add the garlic and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.

b) Stir in the passata, chicken stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer. 

c) Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the sauce has thickened and the chicken is cooked, stir through the creme fraiche and cheese.

b) Season with salt and pepper. 

c) Add the spinach to the pan a handful at a time until wilted, 1-2 mins.

a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper.