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.

c) Trim the green beans, then cut into thirds.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the 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.
d) Add the shallot and green beans cook, stirring occasionally, until softened, 3-4 mins.

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the pan. Cook, stirring frequently, for 1 min.
b) Stir in the passata, chicken stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.

a) Once the sauce has thickened slightly, stir through half the grated hard Italian style cheese, followed by the creme fraiche. Bring to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Taste and season with salt and pepper if needed.