Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Diced Chicken Thigh
Cajun Spice Mix
Chicken Stock Powder(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Sauce
a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) When boiling add the penne and cook until tender, 12 mins. c) Once cooked drain in a colander. d) Pop back in the pan with a drizzle of oil to avoid sticking.
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 over medium-high heat.b) Once hot, add the chicken and cook until brown all over, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken.c) Add the shallot to the chicken, and cook until soft, 3-4 minutes.
a) Add the garlic and Cajun spice mix (Careful It's hot! Add less if you don't like heat) and cook stirring frequently for 1 minute.b) Add the water (see ingredients for amount), tomato passata and chicken stock powder.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. b) Stir through half the Italian hard cheese. c) Stir through the crème 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.
a) Pop the drained pasta into the creamy sauce and mix well to combine. Reheating until piping hot if needed. b) Share the pasta and sauce between your bowls, sprinkle over the remaining Italian cheese. c) Enjoy!