Spicy Creamy Cajun Chicken Pasta
with Spinach and Cheese
We love Spicy Creamy Cajun Chicken Pasta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
Penne Pasta
(Contains Cereals containing gluten)
1
Garlic Clove
1
Echalion Shallot
260
Diced Chicken Thigh
1
Cajun Spice Mix
1
Tomato Passata
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
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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 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.
a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve, peel and thinly slice the shallot.
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. 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.
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 water for the sauce (see ingredients for amount), passata and chicken stock paste. c) Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 10-12 mins.
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 it is no longer pink in the middle.
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!
