Creamy Cajun Chicken Penne

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of water to the boil 1/2 tsp salt. When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. Once coked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Step 2

Meanwhile, peel and grate the garlic (or use a garlic press).

Step 3

Heat a drizzle of oil in a large pan on medium-high heat. Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins.

Step 4

Add the garlic and Cajun spice mix to the chicken. Cook, stirring frequently, for 1 min. Stir in the passata, sugar and water for the sauce and the chicken stock paste. Bring to the boil, until thickened, 5-6 mins.

Step 5

Once the sauce has thickened, stir through two thirds of the hard italian style cheese, followed by the crème fraiche. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Bring the sauce to the boil, stirring, then remove from the heat. Taste and season with salt and pepper if needed.

Step 6

Add the cooked pasta to the creamy sauce and mix well to combine. Reheat until piping hot if needed. Share the creamy Cajun pasta between your bowls. Add the baby leaves alongside the pasta and drizzle over a little olive oil. Sprinkle over the remaining cheese to finish.