Spicy Creamy Cajun Chicken Breast Pasta
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Spicy Creamy Cajun Chicken Breast Pasta

Spicy Creamy Cajun Chicken Breast Pasta

with Spinach and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Creamy Cajun Chicken Breast Pasta in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Spicy
Allergens:
Cereals containing gluten
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

180

Penne Pasta

(Contains Cereals containing gluten)

1

Garlic Clove

1

Echalion Shallot

260

Diced Chicken Breast

1

Cajun Spice Mix

1

Finely Chopped Tomatoes

10

Chicken Stock Paste

100

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

½

Sugar for the Sauce

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Nutritional information

Energy (kcal)794 kcal
Energy (kJ)3322 kJ
Fat23.2 g
of which saturates12.7 g
Carbohydrate83 g
of which sugars16.5 g
Protein60.6 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Chopping Board
Garlic Press
Knife
Large Frying Pan
Bowl

Instructions

Cook the Pasta
1

a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta.
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.
d) Pop back into the pan with a drizzle of oil and stir through to stop it sticking together.

Veg Prep
2

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve, peel and thinly slice the shallot.

Cook the Chicken
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) Fry until golden brown on the outside, 5-6 mins.
d) Add the shallot to the chicken and cook until soft, 3-4 mins.

Spice up your Life
4

a) Add the garlic and Cajun spice mix (add less if you don't like too much heat). Cook, stirring frequently, for 1 min.
b) Add the chopped tomatoes, sugar (see ingredients for amount) and chicken stock paste.
c) Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 10-12 mins.

Finish it Off
5

a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring it in until wilted and piping hot, 1-2 mins.
b) Stir through half the grated hard Italian style cheese.
c) Stir through the creme fraiche and bring to a boil. Remove from the heat.
d) Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Time to Serve
6

a) Pop the drained pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed.
b) Share the pasta and sauce between your bowls, sprinkle over the remaining cheese. Enjoy!

7

Step 3 MOD: If you've opted to get diced chicken breast instead of thigh, cook the diced chicken breast in the same way the recipe tells you to cook the diced chicken thigh.