Speedy Cajun Style Chicken and Bacon Macaroni
with Spinach and Italian Style Cheese
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.
(Contains Cereals containing gluten May contain Soya)
Diced Chicken Breast
Cajun Spice Mix
Chicken Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Water for the Sauce
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
d) Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Halfway through cooking, add the bacon lardons to the pan. Stir-fry for the remaining time, 4-5 mins, until golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Once the chicken and bacon is cooked through, reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.
b) Stir in the chicken stock paste, creme fraiche, water for the sauce (see pantry for amount) and half the cheese. Bring to the boil.
c) Lower the heat and simmer until slightly thickened, 3-4 mins.
a) Meanwhile, once the macaroni is cooked, drain in a colander and pop back into the pan.
b) Drizzle with oil and stir through to stop it sticking together.
a) Add the spinach to the chicken pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the cooked macaroni. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
c) Remove from the heat.
a) Share the Cajun style macaroni between your serving bowls.
b) Sprinkle over the remaining cheese to finish.
Step 2 MOD: If you’ve chosen to add bacon lardons to your meal, add them to the pan halfway through cooking the chicken. Stir-fry until golden, 4-5 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.