Creamy Cajun Chicken Pasta!

Creamy Cajun Chicken Pasta! Serves 4 - 500 calories per portion (50g C / 14g F / 41g P) I’ve made variations of this kind of pasta a few times, but this one is truly amazing! Also, a really easy way of getting more veg into your diet hidden in the sauce!! Ingredients - Chicken - 550g raw chicken breast - 1/2 tbsp olive oil - 1 tsp cajun - 1/4 tsp salt - 1/2 tsp pepper - 1/2 tsp smoked paprika - 1/2 tsp garlic granules - 1/2 tsp Italian mixed herbs Ingredients - Sauce - 220g dry pasta - 1 orange bell pepper - 1 medium red onion - 5 garlic cloves - 40g tomato purée - 200ml 50% fat crème fraîche - 1/2 mug full reserved pasta water - 1/2 tbsp olive oil - 1 tsp cajun - 1/2 tsp salt - 1/2 tsp pepper - 1/2 tsp smoked paprika - 1/2 tsp garlic granules - 1/2 tsp Italian mixed herbs - Fresh basil to garnish Method 1. Bring salted water to boil and add the dry pasta for about 8 mins to cook, drain once cooked and reserve some of the pasta water. 2. Slice the red onion and pepper and peel the garlic. 3. Heat 1/2 tbsp of olive oil in a large pan and add the onion, pepper and whole garlic cloves. 4. Sprinkle over all of the seasoning and stir. 5. Fry the veg for around 6 mins to soften. 6. Squirt in the tomato purée and stir through. 7. Fry for a further 3 mins and then spoon all of the veg into a blender cup. 8. Spoon the crème fraîche into the blender cup and add half a mug full of reserved pasta water in as well. 9. Blend that together for a few mins until smooth and creamy. 10. Dice the chicken breast and mix together with all of the seasoning until coated. 11. Heat the remaining olive oil in the same pan you used before. 12. Add the chicken and fry for around 6 mins until mostly cooked through. 13. Pour in the sauce and simmer on medium for around 3 mins. 14. Add the drained pasta and stir everything together to combine. 15. Serve into four equal portions topping with fresh basil. 16. Enjoy 😊

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Step 1

1. Bring salted water to boil and add the dry pasta for about 8 mins to cook, drain once cooked and reserve some of the pasta water.

Step 2

2. Slice the red onion and pepper and peel the garlic.

Step 3

3. Heat 1/2 tbsp of olive oil in a large pan and add the onion, pepper and whole garlic cloves.

Step 4

4. Sprinkle over all of the seasoning and stir.

Step 5

5. Fry the veg for around 6 mins to soften.

Step 6

6. Squirt in the tomato purée and stir through.

Step 7

7. Fry for a further 3 mins and then spoon all of the veg into a blender cup.

Step 8

8. Spoon the crème fraîche into the blender cup and add half a mug full of reserved pasta water in as well.

Step 9

9. Blend that together for a few mins until smooth and creamy.

Step 10

10. Dice the chicken breast and mix together with all of the seasoning until coated.

Step 11

11. Heat the remaining olive oil in the same pan you used before.

Step 12

12. Add the chicken and fry for around 6 mins until mostly cooked through.

Step 13

13. Pour in the sauce and simmer on medium for around 3 mins.

Step 14

14. Add the drained pasta and stir everything together to combine.

Step 15

15. Serve into four equal portions topping with fresh basil.

Step 16

16. Enjoy 😊