Creamy Cajun Chicken Breast Penne
with Cheese and Spinach
Ready in less than 25 minutes, this Creamy Cajun Chicken Breast Penne has it all. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
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.
Ingredients
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Fry until golden brown on the outside, 5-6 mins.
a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken. Cook, stirring frequently, for 1 min.
b) Stir in the passata, sugar and water for the sauce (see pantry for both amounts) and the chicken stock paste.
c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.
a) Once the sauce has thickened, stir through two thirds of the hard Italian style cheese, followed by the creme fraiche.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Bring the sauce to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and season with salt and pepper if needed.
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!
