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Spicy Creamy Cajun Chicken Breast Pasta

Spicy Creamy Cajun Chicken Breast Pasta

with Spinach and Cheese

Custom recipe
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Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Creamy Cajun Chicken Breast Pasta in just 20 minutes for a delicious and speedy meal.

Tags:SpicyRapid
Allergens:Cereals containing glutenMilkEgg

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

280 grams

Diced Chicken Breast

1 sachet

Cajun Style Spice Mix

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

75 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3111 kJ
Energy (kcal)743 kcal
Fat23.0 g
of which saturates12.0 g
Carbohydrate74 g
of which sugars9.0 g
Protein58 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Cutting board
Knife
Garlic Press
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander.
d) Pop back into the pan with a drizzle of oil and stir through to stop it sticking together.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve, peel and thinly slice the shallot.

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) Fry until golden brown on the outside, 5-6 mins.
d) Add the shallot to the chicken and cook until soft, 3-4 mins.

4

a) Add the garlic and Cajun spice mix (add less if you don't like too much heat). Cook, stirring frequently, for 1 min.
b) Add the water for the sauce (see ingredients for amount), passata and chicken stock paste.
c) Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 5-6 mins..

5

a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring it in until wilted and piping hot, 1-2 mins.
b) Stir through half the grated hard Italian style cheese.
c) Stir through the creme fraiche and bring to a boil. Remove from the heat.
d) Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Pop the cooked pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed.
b) Share the pasta and sauce between your bowls, sprinkle over the remaining cheese. Enjoy!