Cajun Chicken & Chorizo Pasta

Ingredients

• 2 chicken breasts (seasoned and diced)
• 160 g dried pasta
• 50 g Spanish chorizo (diced)
• 1 brown onion (diced)
• 1 red pepper (diced)
• 200 ml chicken stock
• 80 g single cream
• 2 tsp Cajun seasoning (divided for seasoning chicken)
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp oregano
• 2 tbsp tomato puree
• 1 tsp garlic paste
• Fresh parsley (for garnish)

Steps

1. 1

   Season two chicken breasts with the Cajun seasoning, onion granules, garlic granules, and oregano, then set aside.

2. 2

   In a large pan, fry the diced brown onion and red pepper until they have softened.

3. 3

   Add the diced Spanish chorizo to the pan and fry for a few minutes until the oils are released.

4. 4

   Add the seasoned chicken to the pan and cook for a further 5-6 minutes until browned.

5. 5

   Stir in the tomato puree and garlic paste, and cook for 2 minutes to cook out the raw flavor.

6. 6

   Pour in the chicken stock and single cream, stirring to combine.

7. 7

   Allow the sauce to simmer for about 10 minutes until thickened, while you cook the dried pasta in a separate pot of boiling salted water.

8. 8

   Once the pasta is ready, drain it and add it directly to the pan with the sauce.

9. 9

   Toss everything together to coat the pasta, top with fresh parsley, and serve.

Notes

Ensure the chicken is cooked through to an internal temperature of 165°F. If the sauce becomes too thick while simmering, you can add a splash of pasta water.

Nutrition per serving

• main
• pasta
• chicken
• chorizo
• cajun
• dinner
• spicy