CREAMY CAJUN CHICKEN PASTA

We’ve packed as many vegetables as we can into our version of this popular recipe to help make it super filling. We’ve chosen a colourful selection including carrots, peppers and baby corn for added bite, but many other veggies, and even chillies, would also work really well in this dish. Feel free to use up any leftovers and get creative!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta in a large pan of salted boiling water, according to the packet instructions.

Step 2

Spray a large frying pan with low-calorie cooking spray, place over a medium heat, add the chicken and onion and cook for 3-5 minutes until the chicken starts to brown and the onion starts to soften.

Step 3

Mix the Cajun seasoning, paprika and Season All seasoning mix together, then add half of it to the pan. Stir and cook for a minute or so.

Step 4

Add the mushrooms, peppers and carrots. Cook for another minute.

Step 5

Add the cherry tomatoes and the chicken stock, followed by the remaining seasoning. Stir well.

Step 6

Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes.

Step 7

In a separate, large bowl (a bowl big enough to accommodate the pasta), mix the quark, spreadable cheese and eggs together until they are smooth, then add the chicken and veg mix. Stir well.

Step 8

HOW TO BATCH: Cool the dish within 2 hours of cooking, then divide the cooked recipe into individual servings and freeze immediately.