Cajun Chicken Linguine
with bell pepper and Italian style cheeseCalories
:
732 kcalProtein
:
55.5g proteinTotal
:
20 minutesDifficulty
:
EasyProtein Rich
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Shallot
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3064 kJ
Energy (kcal)732 kcal
Fat15.9 g
of which saturates8 g
Carbohydrate87.6 g
of which sugars20.1 g
Dietary Fiber7.8 g
Protein55.5 g
Cholesterol7.2 mg
Salt3.8 g
Trans Fat0.1 g
Potassium194.4 mg
Calcium25.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Once cooked, remove from pan and set aside.
3
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and chop the shallot into small pieces.
- Once empty, give the pan a wipe, then return to high heat with a drizzle of oil.
- Once the oil is hot, add the pepper and shallot and fry until softened, 3-4 mins. Continue to stir while it cooks.
- In the final min of cooking time, add the Cajun spice and fry until fragrant, 1 min.
4
- Stir in the passata, creme fraiche, stock, red wine jus, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Simmer for 6-8 mins.
- Add a splash of water if the sauce is too thick. Season to taste with salt and pepper.
5
- Just before serving, stir the chicken and drained pasta into the sauce.
- Toss well and season to taste with salt and pepper, if required.
6
- Share the Cajun pasta between plates.
- Finish by sprinkling over the Italian cheese.
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