Creamy Cajun Chicken Pasta

with Peppers

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Instructions

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1 Prep vegetables and chicken

Trim and finely slice the spring onion. Deseed and slice the red pepper into thin strips. Slice the chicken breast into small goujons.

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2 Fry onion

Heat a large drizzle of olive oil in a non-stick pan over a medium heat. Once hot, add the spring onion and pepper with a pinch of salt and cook for 4 min or until softened.

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3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fusilli and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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4 Fry chicken and spices

Add the cajun spice, garlic powder and chicken goujons to the softened onion and fry for 2 min further. 

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5 Simmer

Add the cooking cream, measured water, stock cube and tomato paste to the pan and simmer for 10 min.

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6 Prep garnishes

Meanwhile, finely chop the chives. Grate the Parmesan. Slice the lemon into wedges. Toss the drained fusilli in the sauce. Add a splash of pasta water if the sauce looks too dry. Season generously with black pepper and a squeeze of lemon juice. Garnish with the chives and Parmesan.  

Tips for fussy eaters

Substitute the cajun spice for smoked paprika and a pinch of sugar for a milder version!

Pro tip

Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?

Chicken, cheese, cream and cajun spice, what could possibly be not to like?

Cooking Time: 20 min

Cals 983 · Prot 53 · Carbs 110 · Fat 33

Ingredients

Number of people

Pasta

Chicken breast 300 Grams
Spring onion 40 Grams
Red pepper 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Fusilli pasta 250 Grams
Salt 1 Tsp
Cajun spice 4 Grams
Garlic powder 2 Grams
Cooking cream 200 ML
Water 100 ML
Chicken stock cube 1 Piece
Tomato paste 50 Grams

Garnishes

Fresh chives 15 Grams
Parmesan 30 Grams
Lemon 1 Piece
Black pepper 0.5 Tsp

Chicken, cheese, cream and cajun spice, what could possibly be not to like?

Cooking Time: 20 min

Cals 983 · Prot 53 · Carbs 110 · Fat 33

Instructions

photo

1 Prep vegetables and chicken

Trim and finely slice the spring onion. Deseed and slice the red pepper into thin strips. Slice the chicken breast into small goujons.

photo

2 Fry onion

Heat a large drizzle of olive oil in a non-stick pan over a medium heat. Once hot, add the spring onion and pepper with a pinch of salt and cook for 4 min or until softened.

photo

3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fusilli and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

4 Fry chicken and spices

Add the cajun spice, garlic powder and chicken goujons to the softened onion and fry for 2 min further. 

photo

5 Simmer

Add the cooking cream, measured water, stock cube and tomato paste to the pan and simmer for 10 min.

photo

6 Prep garnishes

Meanwhile, finely chop the chives. Grate the Parmesan. Slice the lemon into wedges. Toss the drained fusilli in the sauce. Add a splash of pasta water if the sauce looks too dry. Season generously with black pepper and a squeeze of lemon juice. Garnish with the chives and Parmesan.  

Tips for fussy eaters

Substitute the cajun spice for smoked paprika and a pinch of sugar for a milder version!

Pro tip

Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?

Ingredients

Number of people

Pasta

Chicken breast 300 Grams
Spring onion 40 Grams
Red pepper 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Fusilli pasta 250 Grams
Salt 1 Tsp
Cajun spice 4 Grams
Garlic powder 2 Grams
Cooking cream 200 ML
Water 100 ML
Chicken stock cube 1 Piece
Tomato paste 50 Grams

Garnishes

Fresh chives 15 Grams
Parmesan 30 Grams
Lemon 1 Piece
Black pepper 0.5 Tsp
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