Spicy Creamy Cajun Chicken Breast Pasta

Name: Spicy Creamy Cajun Chicken Breast Pasta with Cheese
Total time: 20 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 180 grams Penne Pasta; 1 unit(s) Garlic Clove; 240 grams Diced British Chicken Breast; 1 sachet(s) Cajun Spice Mix; 1 carton(s) Tomato Passata; 10 grams Chicken Stock Paste; 20 grams Grated Hard Italian Style Cheese; 75 grams Double Cream; 100 milliliter(s) Water for the Sauce

with Cheese

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Tags:

Rapid

•Family Friendly

•Spicy

Allergens:

Cereals containing gluten

•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

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

1 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75 grams

Double Cream

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3069 kJ

Energy (kcal)733 kcal

Fat25.5 g

of which saturates14.2 g

Carbohydrate73.7 g

of which sugars8.7 g

Dietary Fiber4.4 g

Protein49.5 g

Salt2.06 g

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

Instructions

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

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 and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Fry until golden brown on the outside, 5-6 mins.

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken. Cook, stirring frequently, for 1 min.

b) Stir in the passata, water for the sauce (see pantry for amount) and the chicken stock paste.

c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.

a) Once the sauce has thickened, stir through half the grated hard Italian style cheese, followed by the creme fraiche.

b) Bring to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and season with salt and pepper if needed.

a) Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed.

b) Share the creamy Cajun chicken pasta between your bowls.

c) Sprinkle over the remaining cheese to finish.

Enjoy!

Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.