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Spicy Creamy Chicken Pasta
Spicy Creamy Chicken Pasta

Spicy Creamy Chicken Pasta

with Spinach

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Tags:
Rapid
•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)

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

1

Water for the Sauce

Nutritional information

Energy (kcal)810 kcal
Energy (kJ)3387 kJ
Fat33 g
of which saturates15 g
Carbohydrate74 g
of which sugars9 g
Protein51 g
Salt2.1 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 Spoon
•Bowl

Instructions

Cook the Pasta
1

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.

Veg Prep
2

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

Cook the Chicken
3

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. c) IMPORTANT: Wash your hands after handling raw chicken. d) Fry until golden brown on the outside, 5-6 mins. e) Add the shallot to the chicken and cook until soft, 3-4 minutes.

Spice Up Your Life
4

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.

Finish It Off
5

a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring 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.

Time to Serve
6

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!

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Explore Similar Recipes

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