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Spicy Creamy Cajun Diced Chicken Breast Pasta
Spicy Creamy Cajun Diced Chicken Breast Pasta

Spicy Creamy Cajun Diced Chicken Breast Pasta

with Spinach and Cheese

Recipe Development Team
Recipe Development TeamPublished on September 01, 2022

Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Creamy Cajun Diced Chicken Breast Pasta in just 20 minutes for a delicious and speedy meal.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

180

Penne Pasta

(Contains: Cereals containing gluten)

1

Garlic Clove**

260

Diced Chicken Breast

1

Cajun Spice Mix

30

Tomato Puree

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

200

Water for the Sauce

Nutritional information

Energy (kcal)706 kcal
Energy (kJ)2955 kJ
Fat21.8 g
of which saturates12.2 g
Carbohydrate70.7 g
of which sugars6.7 g
Protein53.7 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Garlic Press
Large Frying Pan

Cooking Instructions and Tips

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 with oil and stir through to stop it sticking together.

Garlic Time
2

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

Fry the Chicken
3

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.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Simmer and Spice
4

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 tomato puree, 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.

Bring on the Creamy Sauce
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.

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.

c) Sprinkle over the remaining cheese to finish.

Enjoy!

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