Speedy Cajun Style Chicken and Bacon Macaroni

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.