Spicy Creamy Cajun Diced Chicken Breast Pasta
with Spinach and Cheese
This Spicy Creamy Cajun Diced Chicken Breast Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 Breast
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 large saucepan of water 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.
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 and equipment 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, stirring occasionally, until softened, 3-4 mins.
a) Add the garlic and Cajun spice mix (add less if you don't like too much heat) to the pan. 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, then turn the heat down to simmer. Cook, stirring occasionally, until thickened, 5-6 mins.
a) Once the sauce has thickened slightly, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through half the grated hard Italian style cheese, followed by the creme fraiche. Bring to a boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and season with salt and pepper if needed.
a) Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed.
b) Share the creamy Cajun chicken pasta between your bowls and sprinkle over the remaining cheese to finish.
Enjoy!
MOD Step 3: If you've chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
