Creamy Tomato Cajun Chicken Breast

Name: Creamy Tomato Cajun Chicken Breast with Spinach and Mashed Potato
Total time: 20 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 450 grams Potatoes; 260 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove; 1 sachet(s) Cajun Spice Mix; 1 carton(s) Tomato Passata; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 20 grams Grated Hard Italian Style Cheese; 40 grams Baby Spinach; ½ tsp Sugar

with Spinach and Mashed Potato

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Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.

Tags:

Family Friendly

•Spicy

•High Protein

Allergens:

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.

Preparation Time20 minutes

Cooking time20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

260 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kJ)2329 kJ

Energy (kcal)557 kcal

Fat18.4 g

of which saturates10.2 g

Carbohydrate56.8 g

of which sugars9.4 g

Dietary Fiber6.5 g

Protein43 g

Salt2.08 g

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

Utensils

•Chopping Board

•Kettle

•Knife

•Large Saucepan

•Grater

•Potato Masher

•Colander

Instructions

a) Boil a full kettle.

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with 0.5 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

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 hard Italian style 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.

a) When everything's ready, spoon the creamy tomato Cajun chicken into your bowls.

b) Serve the mash alongside.

Enjoy!

Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.