Spicy Cajun Chicken, Tomato & Super Greens Rigatoni
with Italian Style Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Cajun Chicken Tomato & Super Greens Rigatoni in just 20-25 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
80 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve any thick broccoli stems lengthways, then cut into thirds widthways.
c) Peel and grate the garlic (or use a garlic press).
a) Once boiled, pour the water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni to 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 heat.
b) Add the diced chicken and cook until browned all over, 5-6 mins.
c) Add the Cajun spice mix (add less if you'd prefer things milder) and garlic. Stir-fry for 30 secs.
d) Stir in the passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
e) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) When the rigatoni has been cooking for about 8 mins, add the Tenderstem® to the same pan and bring back to the boil.
b) Cook with the pasta for the last 3-4 mins of cooking time.
c) Once cooked, drain the pasta and broccoli in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
a) Once the tomato sauce has thickened, add the butter (see pantry for amount) and spinach to the pan, a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the sun-dried tomato paste, cooked pasta, broccoli, peas and cheese. Heat through until the peas are piping hot, 1 min more.
c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.
a) Share the Cajun spiced tomato pasta out between your serving bowls.
Enjoy!
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