Cajun Chicken Pasta
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 160 g Penne pasta
- 1 tbsp Oil
- 400 g Chicken breast (cut in to 1 inch chunks)
- 2 tablespoons Cajun seasoning
- 1 Onion (peeled and diced)
- 1 Green bell pepper (diced)
- 250 ml Vegetable stock
- 400 g Chopped tomatoes (canned)
- 4 tablespoons Quark
- 3 Spring onion (Scallion) (sliced for serving)
- Fresh parsley (to serve (optional))
Method
- Add 160 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
- Put 400 g Chicken breast on a plate and add 2 tbsp Cajun seasoning. Mix well so that all the chicken is coated.
- Heat 1 tbsp Oil in a large pan and add the seasoned chicken breast. Gently cook for 5-7 minutes.
- Add 1 Onion and 1 Green bell pepper to the pan and stir. Cook for a further 3-4 minutes.
- Add 250 ml Vegetable stock and 400 g Chopped tomatoes.
- Drain the pasta and add it to the pan and stir well. Simmer for a further 5 minutes, adding some extra stock if the sauce gets too thick.
- Stir in 4 tbsp Quark and then serve in bowls with 3 Spring onion (Scallion) and Fresh parsley on top.