Creamy Cajun-Style Chicken & Pepper Linguine

Updated at: Thu, 17 Aug 2023 07:03:39 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Step 2

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Step 3

Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of sugar and salt and a generous grind of black pepper to a plate and give everything a good mix up – this is your Cajun-style spice mix

Step 4

Press one side of the chicken breast portions into the Cajun-style spice mix and save the rest of the spice mix for later – this is your Cajun-style spiced chicken

Step 5

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 6

Once hot, add the Cajun-style spiced chicken, spice-side down, and cook for 3 min or until slightly charred

Step 7

Once charred, transfer the chicken, spice-side up, to a baking tray (reserve the pan for later)

Step 8

Put the tray in the oven for 15 min or until the chicken is cooked through (no pink meat!) and the juices run clear

Step 9

Meanwhile, boil a kettle

Step 10

Peel and finely slice the red onion[s]

Step 11

Peel and finely chop (or grate) the garlic

Step 12

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Step 13

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Step 14

Once hot, add the sliced red onion, chopped garlic, pepper strips and remaining Cajun-style spice mix and cook for 8-10 min or until starting to soften

Step 15

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Step 16

Cook the linguine for 8-10 min or until cooked with a slight bite, then drain it, reserving a cup of starchy pasta water

Step 17

Reboil half a kettle

Step 18

Dissolve the chicken stock mix and soft cheese in 200ml boiled water – this is your creamy stock

Step 19

Once the veg has softened, add the Chinese rice wine and cook for 30 secs or until evaporated

Step 20

Add the creamy stock and cook for 2-3 min further or until thickened

Step 21

Once thickened, add the drained linguine and give everything a good mix up – this is your creamy Cajun-style pepper linguine

Step 22

Tip: Add a splash of the starchy pasta water if it's looking a little dry

Step 23

Slice the cooked spiced chicken finely

Step 24

Serve the sliced spiced chicken over the creamy Cajun-style pepper linguine

Step 25

Season with a crack of black pepper

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