Spicy Cajun Tomato, Chicken Breast & Super Greens Rigatoni
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Spicy Cajun Tomato, Chicken Breast & Super Greens Rigatoni

Spicy Cajun Tomato, Chicken Breast & Super Greens Rigatoni

with Italian Style Cheese

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.

Calorie Smart
Extra spicy
Cereals containing gluten

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


serving amount

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

120 grams


40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3318 kJ
Energy (kcal)793 kcal
Fat20.1 g
of which saturates10.3 g
Carbohydrate91.7 g
of which sugars18.4 g
Protein57.5 g
Salt3.65 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a full kettle. 

b) Halve any thick broccoli stems lengthways, then cut into thirds widthways.

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



a) Once boiled, pour the water into a large saucepan with 0.5 tsp salt on high heat. 

b) Add the rigatoni to 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 heat. Add the diced chicken and cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

b) Add the Cajun spice mix (add less if you'd prefer things milder) and garlic. Stir-fry for 30 secs. 

c) Stir in the passata, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).

d) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 


a) When the rigatoni has been cooking for about 8 mins, add the Tenderstem® to the same pan and bring back to the boil.

b) Cook with the pasta for the last 3-4 mins of cooking time.

c) Once cooked, drain the pasta and broccoli in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) Once the tomato sauce has thickened, add the butter (see pantry for amount) and spinach to the pan, a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the cooked pasta, broccoli, peas and three quarters of the cheese into the sauce. Heat through until the peas are piping hot, 1 min more.

c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.


a) Share the Cajun spiced tomato pasta out between your serving bowls.

b) Sprinkle over the remaining cheese to finish. 



Step 3 MOD: If you’ve chosen to add diced chicken, add it to the pan before the Cajun spice mix and garlic. Fry until browned all over, 5-6 mins, then continue as instructed, simmering for 3-4 mins instead. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.