Creamy Cajun Prawn Pasta
with spinach and cheese
Chicken is an ingredient that's often used in Cajun cuisine. Less often utilized might be rigatoni—but that's just part of the beauty of this creamy, Cajun spiced fusion pasta dish.
The quantities provided above are averages only.
Ingredients
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 pack(s)
Passata
120 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Shallot
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
150 grams
Prawns
(Contains Crustaceans)
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the shallot.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and shallot. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken.
- Fry until chicken is browned on the outside, 3-4 mins.
- Add the garlic and Cajun spice. Cook, stirring, 1 min.
NOTE: Swapping to prawns? Add to the hot pan along with the shallot and fry until cooked through, 4-5 mins.
- Add 100ml water (per 2P), ½ tsp sugar (per 2P), passata and stock to the pan.
- Bring to the boil then reduce the heat.
- Simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once the sauce has thickened slightly, add the spinach a handful at a time, stirring until wilted.
- Stir through the creme fraiche and a knob of butter. Bring to the boil then remove from the heat.
- Season the sauce to taste with salt, pepper and sugar.
- Add the drained pasta to the creamy sauce and toss to combine.
- Divide your Cajun chicken pasta between bowls.
- Finish with a sprinkling of cheese.
