Spicy Creamy Cajun Chicken Pasta

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

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. 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.

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, 10-12 mins.

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 it is no longer pink in the middle.