Cajun Chorizo and Chickpea Pasta with Irish Chicken
with Italian grated cheese and sun dried tomato pasteCalories
:
1187 kcalProtein
:
72.2g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
90 grams
Chorizo
(Contains: Milk)
1 pack(s)
Chickpeas
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 tin(s)
Tomato Paste
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 unit(s)
Leek
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Sun Dried Tomato Paste
5 grams
Chives
Not included in your delivery
1 tbsp
Butter
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4967 kJ
Energy (kcal)1187 kcal
Fat44.8 g
of which saturates20.2 g
Carbohydrate110.7 g
of which sugars15.1 g
Dietary Fiber43.4 g
Protein72.2 g
Cholesterol7 mg
Salt4.3 g
Trans Fat0.2 g
Potassium231 mg
Calcium52 mg
Iron0.4 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
•Sieve
•Grater
•Pan with Lid
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, reserve 50ml pasta water (per 2P) then 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
- Meanwhile, chop the chives. Trim the leek, removing the tough outer layers if necessary. Cut widthways at an angle into 2cm slices.
- Drain and rinse the chickpeas in a sieve. Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat (without oil).
- Add the chicken, season with salt and pepper and fry for 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the leek and chorizo and fry until chorizo is starting to brown, 5-6 mins.
3
- Add 1 tbsp butter (per 2P) to the pan along with the Cajun spice mix and garlic. Cook for 30 secs.
- Add the chickpeas, pesto, tomato paste, creme fraiche, ¼ tsp salt (per 2P), ½ tsp sugar (per 2P) and the reserved pasta water.
- Cover and simmer for 4-5 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
4
- Stir through the cheese and drained pasta.
- Taste and season with salt and pepper.
- Divide the pasta between plates.
- Sprinkle the chives over the top.
