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Spicy Creamy Cajun Chicken Pasta
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Spicy Creamy Cajun Chicken Pasta

Spicy Creamy Cajun Chicken Pasta

with Spinach and Cheese

This Spicy Creamy Cajun Chicken Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Cereals containing gluten
Milk
Egg

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
DifficultyMedium

Ingredients

serving amount

180

Penne Pasta

(Contains Cereals containing gluten)

1

Garlic Clove

1

Echalion Shallot

260

Diced Chicken Thigh

1

Cajun Spice Mix

1

Tomato Passata

10

Chicken Stock Paste

100

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)832 kcal
Energy (kJ)3480 kJ
Fat34.2 g
of which saturates15.8 g
Carbohydrate78.8 g
of which sugars12.1 g
Protein56.1 g
Salt2.37 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Garlic Press
Grill Pan
Bowl

Instructions

Cook the Pasta
1

a) Bring a large saucepan of water to the boil with 1/2 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 of oil and stir through to stop it sticking together.

Veg Prep
2

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

Fry the Chicken
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 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 to the chicken and cook, stirring occasionally, until softened, 3-4 mins.

Simmer and Spice
4

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

Finish Up
5

a) Once the sauce has thickened slightly, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) 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.
c) Taste and season with salt and pepper if needed.

Finish and Serve
6

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 and sprinkle over the remaining cheese to finish. Enjoy!