Cajun Chicken Pasta

• porcijos: 2 portions
• aktyvus laikas: 20 minutes

Ingredientai

Cooking for 4 double each ingredient

1. Chicken breast portions (2pcs)

2. Ground cumin (1tsp)

3. Cayenne pepper (0.5tsp)

4. Ground smoked paprika (1tsp)

5. Dried oregano (1tsp)

6. Linguine (190g) †

7. Ground coriander (1tsp)

8. Intense chicken stock mix (5.5g)

9. Garlic clove

10. Soft cheese (50g) (optional)

11. Chinese rice wine (15ml)

12. Sweet pointed pepper

13. Red onion

14. pepper, salt, sugar, vegetable oil, water (or dietary alternatives)

Nurodymai

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of sugarand salt and a generous grind of black pepper to a plate and give everything a good mix up – this is your Cajun-style spice mix

2.

Press one side of your chicken breast portion[s] into most of the Cajun-style spice mix (save the rest for later!) – this is your Cajun-style spiced chicken

3.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the Cajun-style spicedchicken, spice-side down, and cook for 3 min on each side or until slightly charred, then once charred, transfer the chicken, spice-side up, to a baking tray (or two!) and reserve the pan for later

Put the tray[s] in the oven for 15 min or until the chicken is cooked through (no pink meat!) and the juices run clear

(Doubled your protein? Do this in batches!)

4.

Meanwhile, boil a kettle

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your sweet pointed pepper[s](scrape the seeds and pith out with a teaspoon) and cut into thin strips

5.

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion, chopped garlic, pepper strips and remaining Cajun-style spice mix and cook for 7-9 min (10-12 min for wholewheat) or until starting to soften

6.

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite, then drain it, reserving a cup of starchy pasta water

Reboil half a kettle

Dissolve your chicken stock mix and soft cheese in 200ml [260ml] [340ml] boiled water – this is your creamy stock

7.

Once the veg has softened, add your Chinese rice wine and cook for 30 secs or until evaporated

Add the creamy stock and cook for 2-3 min further or until thickened

Once thickened, add the drained pasta and give everything a good mix up – this is your creamy Cajun-style pepper pasta

Tip: Add a splash of the starchy pasta water if it's looking a little dry

On a clean board, slice the cooked Cajun-style spiced chicken finely

Serve the sliced spiced chicken over the creamy Cajun-style pepper linguine

Season with a crack of black pepper

Enjoy