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Creamy Cajun Chicken Pasta with Irish Bacon

Creamy Cajun Chicken Pasta with Irish Bacon

with spinach and cheese
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
905 kcal
Protein
: 
60.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Barley
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

2 unit(s)

Garlic

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 pack(s)

Passata

120 grams

Baby Spinach

20 grams

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, Cereals containing gluten, Wheat)

1 sachet(s)

Dried Chilli Flakes

100 grams

Irish Bacon Lardons

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

Energy (kJ)3788 kJ
Energy (kcal)905 kcal
Fat33.5 g
of which saturates15.9 g
Carbohydrate86.7 g
of which sugars15.4 g
Dietary Fiber5.6 g
Protein60.2 g
Cholesterol7.2 mg
Salt3.8 g
Trans Fat0.1 g
Calcium18 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Colander

Cooking steps

Make the Pasta
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.

Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the shallot.
Cook the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Once hot, add the bacon, chicken and shallot. Season with salt and pepper. IMPORTANT: Wash hands after handling raw meat. 
  • 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.

Start the Sauce
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. 
Wilt the Spinach
5
  • Once the sauce has thickened slightly, add the spinach a handful at a time, stirring until wilted.
  • Stir through the chilli flakes (use less if you don't like spice), 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.
Finish and Serve
6
  • Divide your Cajun chicken pasta between bowls.
  • Finish with a sprinkling of cheese.
Meal right image

Explore Similar Recipes

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