Creamy Tomato Cajun Chicken Breast
with Spinach and Mashed Potato
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Tomato Cajun Chicken Breast in just 20 minutes for a delicious and speedy meal.
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
450
Potatoes
260
Diced British Chicken Breast
2
Garlic Clove
1
Cajun Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Baby Spinach
Not included in your delivery
½
Sugar
Nutritional information
Utensils
Instructions
a) Boil a full kettle of water.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) Pour the boiling water into a large saucepan with 1/2 tsp salt for the potatoes.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Peel and grate the garlic (or use a garlic press).
a) Once the chicken has browned, add the garlic and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.
b) Stir in the passata, chicken stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer.
c) Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the sauce has thickened and the chicken is cooked, stir through the creme fraiche and cheese.
b) Season with salt and pepper.
c) Add the spinach to the pan a handful at a time until wilted, 1-2 mins.
a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper.
a) When everything is ready, spoon the creamy tomato Cajun chicken into your bowls.
b) Serve the mash on the side.
Enjoy!
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