Spicy creamy chicken pasta
This was cooked by my eldest the night before he went off to Greece to work for the summer - this time of year is just hectic as a teacher and a parent I have no idea what day it is at the moment or who is coming or going - needless to say I was delighted when he offered to cook supper. The youngest son was just back from his DofE expedition and a delicious comforting bowl of pasta was just what the doctor ordered - that and a long shower!
Serves 4
Ingredients
360g penne pasta
2 Shallots
Ingredients
360g penne pasta
2 Shallots
2 tbsp Cajun spice
1 chicken stock cube
Method
1. Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. Add penne to the water and cook until tender, 11 mins. Drain in a colander, Pop back into the pan with a drizzle of oil.
2. Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
3. Heat some oil in a large frying pan over medium-high heat. When the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. Add the shallot to the chicken, and cook until soft, 3-4 minutes.
4. Add the garlic and Cajun spice and cook, stirring frequently for 1 minute. Add the water, tomato passata and chicken stock paste. Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 10-12 mins.
5. Once the sauce has thickened slightly, add the spinach, stirring it in until wilted and piping hot, 1-2 mins. Stir through half the Parmesan cheese. Stir through the creme fraiche and bring to a boil. Remove from the heat. Taste and season with salt and pepper if needed.
6. Pop the drained pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed. Share the pasta and sauce between your bowls, sprinkle over the remaining parmesan. Enjoy!
80g Parmesan cheese (grated)
200 ml water
2 x cloves of garlic
500g chicken breast diced
700g tomato passata
200g baby spinach
150g creme fraiche
Method
1. Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. Add penne to the water and cook until tender, 11 mins. Drain in a colander, Pop back into the pan with a drizzle of oil.
2. Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
3. Heat some oil in a large frying pan over medium-high heat. When the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. Add the shallot to the chicken, and cook until soft, 3-4 minutes.
4. Add the garlic and Cajun spice and cook, stirring frequently for 1 minute. Add the water, tomato passata and chicken stock paste. Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 10-12 mins.
5. Once the sauce has thickened slightly, add the spinach, stirring it in until wilted and piping hot, 1-2 mins. Stir through half the Parmesan cheese. Stir through the creme fraiche and bring to a boil. Remove from the heat. Taste and season with salt and pepper if needed.
6. Pop the drained pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed. Share the pasta and sauce between your bowls, sprinkle over the remaining parmesan. Enjoy!
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