饾棪饾椊饾椂饾棸饾槅 饾棖饾椏饾棽饾棶饾椇饾槅 饾棖饾棶饾椃饾槀饾椈 饾棖饾椀饾椂饾棸饾椄饾棽饾椈 饾棧饾棶饾榾饾榿饾棶 饾槃饾椂饾榿饾椀 饾棪饾椊饾椂饾椈饾棶饾棸饾椀 饾棶饾椈饾棻 饾棖饾椀饾棽饾棽饾榾饾棽 饾棩饾棽饾棸饾椂饾椊饾棽 because life is a combination of magic and pasta 馃
饾棞饾椈饾棿饾椏饾棽饾棻饾椂饾棽饾椈饾榿饾榾:
180g Penne Pasta
1 Garlic Clove
1 Shallot
260g Diced Chicken Thigh
Cajun Spice Mix
1 carton Tomato Passata
10g Chicken Stock
100g Baby Spinach
40g Grated Hard Italian Style Cheese
75g Creme Fraiche
饾棤饾棽饾榿饾椀饾椉饾棻:
1) Bring a large saucepan of water to the boil with 1/2 tsp salt.
2) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
3) Once cooked, drain in a colander. Pop back into the pan with a drizzle of oil and stir through to stop it sticking together
4) Meanwhile, peel and grate the garlic (or use a garlic press)
5) Halve, peel and thinly slice the shallot
6) Heat a drizzle of oil in a large frying pan on medium-high heat.
7) Once the oil is hot, add the chicken to the pan and season with salt and pepper. Wash your hands & equipment after handling raw chicken and its packaging.
8) Fry until golden brown on the outside, 5-6 mins.
9) Add the shallot to the chicken and cook, stirring occasionally, until softened, 3-4 mins.
10) Add the garlic and Cajun spice mix (add less if you don't like too much heat) to the pan. Cook, stirring frequently, for 1 min
11) Add the water for the sauce (see ingredients for amount), passata and chicken stock paste.
12) Bring to a boil, then turn the heat down to simmer. Cook, stirring occasionally, until thickened, 5-6 mins.
13) Once the sauce has thickened slightly, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
14) Stir through half the grated hard Italian style cheese, followed by the creme fraiche. Bring to a boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
15) Taste and season with salt and pepper if needed.
16) Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed.
17) Share the creamy Cajun chicken pasta between your bowls and sprinkle over the remaining cheese to finish.
Enjoy!
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