Creamy Cajun Chicken Pasta
with spinach and cheese
Chicken is an ingredient that's often used in Cajun cuisine. Less often utilized might be rigatoni—but that's just part of the beauty of this creamy, Cajun spiced fusion pasta dish.
Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Sulphites
•Milk
•Barley
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 pack(s)
Passata
120 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
1 unit(s)
Shallot
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat20.9 g
of which saturates11.6 g
Carbohydrate85.2 g
of which sugars14.6 g
Dietary Fiber5 g
Protein50.9 g
Cholesterol0 mg
Salt1.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•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, 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, peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the shallot.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and shallot. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken.
- Fry until chicken is browned on the outside, 3-4 mins.
- Add the garlic and Cajun spice. Cook, stirring, 1 min.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Add 100ml water (per 2P), ½ tsp sugar (per 2P), passata and stock to the pan.
- Bring to the boil then reduce the heat.
- Simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Once the sauce has thickened slightly, add the spinach a handful at a time, stirring until wilted.
- Stir through the creme fraiche and a knob of butter. Bring to the boil then remove from the heat.
- Season the sauce to taste with salt, pepper and sugar.
- Add the drained pasta to the creamy sauce and toss to combine.
6
- Divide your Cajun chicken pasta between bowls.
- Finish with a sprinkling of cheese.
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