Speedy Cajun Style Chicken and Bacon Macaroni
with Spinach and Italian Style Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Cajun Style Chicken and Bacon Macaroni in just 20-25 minutes for a delicious and speedy meal.
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
2 unit(s)
Garlic Clove
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
260 grams
Diced British Chicken Breast
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
90 grams
British Smoked Bacon Lardons
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
d) Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Halfway through cooking, add the bacon lardons to the pan. Stir-fry for the remaining time, 4-5 mins, until golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Once the chicken and bacon is cooked through, reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.
b) Stir in the chicken stock paste, creme fraiche, water for the sauce (see pantry for amount) and half the cheese. Bring to the boil.
c) Lower the heat and simmer until slightly thickened, 3-4 mins.
a) Meanwhile, once the macaroni is cooked, drain in a colander and pop back into the pan.
b) Drizzle with oil and stir through to stop it sticking together.
a) Add the spinach to the chicken pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the cooked macaroni. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
c) Remove from the heat.
a) Share the Cajun style macaroni between your serving bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
