Creamy Cajun Chicken Pasta

4 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (chopped (or use red onion))
• 2 Garlic Cloves (finely chopped)
• 1 Red Pepper (sliced)
• 2 Chicken Breasts (diced (or use quorn pieces))
• 2 tbsp Cajun Spice
• 1 tsp Smoked Paprika
• 400 g Passata or Chopped Tomatoes
• 150 ml Double Cream (Heavy Cream) (or use half fat creme fraiche)
• 2 tbsp Tomato Ketchup (or 1 tsp sugar)
• ½ Lemon (juice only)
• 50 g Parmesan (grated)
• 2 tbsp Parsley (finely chopped)
• 250 g Penne (or use rigatoni or farfalle)

Method

1. Heat the oil in a shallow casserole or frying pan over medium heat. Fry the onion and garlic for 3-4 minutes until soft. Meanwhile, bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.
2. Add the red pepper strips and cook for 3 minutes until slightly softened.
3. Turn the heat up slightly and add the chicken pieces. Stir until browned and no longer pink.
4. Sprinkle over the Cajun spice mix and smoked paprika, stirring to coat the chicken evenly.
5. Pour in the passata, ketchup, cream, lemon juice, and grated Parmesan. Simmer gently for 7-8 minutes until the sauce is smooth and slightly thickened.
6. Stir through the cooked pasta and cook for a few more minutes until heated through (add a little reserved pasta cooking water to help the sauce become glossy). Serve with freshly chopped parsley and extra Parmesan. Season to taste.