on January 12, 2022
Cajun Chicken and Tomato Pasta
Servings 2 people
Ingredients
- 1 Garlic Clove
- Flat Leaf Parsley
- 280 g Diced Chicken
- 1 pack Pancetta Lardons
- 1 tbsp Cajun Spice Blend
- 1 tbsp Tomato Purèe
- 1 can Chopped Tomatoes
- 100 ml Chicken Stock
- 200 g Wheat Rigatoni
- 100 g Grated Hard Italian Style Cheese
Instructions
- Put a large saucepan of water with a pinch of salt on to boil for the what pasta.Peel and grate the garlic.Roughly chop the parsley (stalks and all). Heat a splash of oil in a frying pan over medium-high heat.
- When the oil is hot, add the diced chicken and pancetta.Brown the chicken and pancetta on all sides, turning frequently. This will take around 6-8 mins.. Once browned, stir in the garlic, Cajun spice and tomato puree.
- Stir in the chopped tomatoes and stock and bring to the boil.Lower the heat and simmer until the chicken is cooked through and the sauce is thick and tomatoey, 10-12 mins.
- Meanwhile, add the wheat rigatoni to the pan of boiling water. Cook for 12 mins. Drain into a colander when ready, then return to the pan off the heat. Stir in a drizzle of oil to stop it sticking together.Preheat your grill to its highest setting.
- Once the sauce is ready, pour it into the pan with the wheat rigatoni. Add half the parsley and stir well. Season to taste with salt and pepper. Transfer the wheat pasta and sauce to an ovenproof dish and sprinkle on the cheese.Pop under the grill.
- Grill until the cheese is golden and bubbly, 2-3 mins then get ready to serve.