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

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!

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

80

Green Beans

75

Creme Fraiche

(Contains Milk)

260

Diced Chicken Breast

1

Cajun Spice Mix

1

Tomato Passata

10

Chicken Stock Paste

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)742 kcal
Energy (kJ)3106 kJ
Fat22.2 g
of which saturates12.3 g
Carbohydrate80.1 g
of which sugars13.3 g
Protein54 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Garlic Press
Grill Pan
Bowl

Instructions

Cook the Pasta
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
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 and pop back into the pan. Drizzle of oil and stir through to stop it sticking together.

Prep Time
2

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

c) Trim the green beans, then cut into thirds.

Fry the Chicken
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken 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 and green beans cook, stirring occasionally, until softened, 3-4 mins.

Simmer and Spice
4

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the pan. Cook, stirring frequently, for 1 min.
b) Stir in the passata, chicken stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil, then lower the heat. Simmer, stirring occasionally, until thickened, 5-6 mins.

Bring on the Creamy Sauce
5

a) Once the sauce has thickened slightly, stir through half the grated hard Italian style cheese, followed by the creme fraiche. Bring to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Taste and season with salt and pepper if needed.

Finish and Serve
6

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.
c) Sprinkle over the remaining cheese to finish.
Enjoy!