Spicy Creamy Chicken Pasta

Name: Spicy Creamy Chicken Pasta with Spinach
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 180 Penne Pasta; 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; 75 Creme Fraiche; 1 Water for the Sauce

with Spinach

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Tags:

Rapid

•Extra 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

DifficultyMedium

Ingredients

serving amount

180

Penne Pasta

(Contains: Cereals containing gluten)

Garlic Clove**

Echalion Shallot

260

Diced Chicken Thigh

Cajun Spice Mix

Tomato Passata

Chicken Stock Paste

100

Baby Spinach

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Creme Fraiche

(Contains: Milk)

Not included in your delivery

Water for the Sauce

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

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Colander

•Chopping Board

•Garlic Press

•Knife

•Grill Pan

•Measuring Cups

•Bowl

Instructions

a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) When boiling, add the penne to the water and cook until tender, 12 mins. c) Once cooked, drain in a colander. d) Pop back into the pan with a drizzle of oil and stir through to stop it sticking together.

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 the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling raw chicken. c) Fry until golden brown on the outside, 5-6 mins. d) 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 paste. 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 and piping hot, 1-2 mins. b) Stir through half the hard Italian style 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. e) 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. Reheat until piping hot if needed. b) Share the pasta and sauce between your bowls, sprinkle over the remaining hard Italian style cheese. c) Enjoy!