Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Trim and finely slice the springonion. Deseed and slice the redpepper into thin strips. Slice the chickenbreast into small goujons.
2 Fry onion
Heat a large drizzle of oliveoil 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.
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 pastawater.
4 Fry chicken
Add the cajun spice(spicy!), garlicpowder and chicken goujons to the softened onion and fry for 2 min further.
Tip!Substitute the cajun spice for smoked paprika and a pinch of sugar for a milder version!
Add the cookingcream, measuredwater, stockcube and tomatopaste to the pan and simmer for 10 min.
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 pastawater if the sauce looks too dry. Season generously with black pepper and a squeeze of lemon juice. Garnish with the chives and Parmesan.