Spicy Creamy Cajun Chicken Pasta

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve, peel and chop the red onion into small pieces.

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 onion 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, 5-6 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 no longer pink in the middle.