Cajun Chicken Breast and Tomato Pasta
with Spinach and Cheese
This Cajun Chicken Breast and Tomato Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1 unit(s)
Garlic Clove
260 grams
Diced British Chicken Breast
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Basil
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the diced chicken and season with salt and pepper.
Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, stir in the garlic and Cajun spice mix (add less if you'd prefer things milder). Cook for 1 min more.
While the chicken cooks, add the rigatoni to your pan of boiling water. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Stir the chopped tomatoes, red wine stock paste and water and sugar for the sauce (see pantry for both amounts) into the pan with the chicken.
Bring to the boil, stir and lower the heat so the sauce simmers gently.
Cook until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Add half of the Hard Italian style cheese and the butter (see pantry for amount) and mix vigorously until the both have melted.
When your pasta is ready, share between your serving bowls.
Top by sprinkling over the remaining hard Italin style cheese.
Enjoy!
