CAJUN CHICKEN PASTA ONE POT
Creamy, smokey, herby and with adjustable spicing, this Cajun Chicken Pasta is family friendly and cooks in just one pot.
Equipment
- Chopping board
- Measuring jug + mini wire hand whisk or fork
- Plate
Ingredients
- 1 tablespoon olive oil
- 650 g chicken breasts thinly sliced
- 1 onion thinly sliced
- 2 large peppers (bell), red / orange or mix thinly sliced
- 2 garlic cloves crushed
- 1 tablespoon smoked paprika
- ¼ teaspoon cayenne pepper see notes
- 500 ml chicken stock / bouillon
- 600 ml hot water
- 300 g pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 150 g light cream cheese
- Salt & pepper to taste
- Fresh thyme leaves to garnish optional
Instructions
- Heat the oil in a medium-large saucepan over a medium-high heat for 1-2 mins until the oil is hot and simmering. Add the chicken, a little salt & pepper and cook for around 6 minutes, stirring and turning regularly, until seared all round and cooked through. Remove using a slotted spoon, leaving the chicken juices in the pan. Set aside.
- Add the onions and mixed peppers into the same pan and fry over a medium-low heat for 3 minutes, stirring often. Add in the garlic, paprika and cayenne and fry, stirring for 1 more minute.
- Next add in the hot stock, hot water, dried herbs and pasta. Then turn the heat up high, stir and bring to the boil. Then decrease the heat to medium and continue to cook on a rolling boil stirring regularly, for around 14 minutes, until most of the liquid has been absorbed.
- Then add the chicken back in and stir through well. Continue to cook for 2 minutes, stirring often. Remove from the heat and stir in the cream cheese.
Notes
STORAGE: You can store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat until steaming hot all the way through. As there is cream cheese in the sauce, you may find that separates while its in the freezer, but it is still safe to eat and will taste the same.
Baby & Toddler
Use just a pinch of cayenne pepper to keep it super mild. Use low-salt chicken stock and omit the salt from the cook. Use a long pasta shape.
Serve as finger food / baby led weaning, slice wide chicken slices in half lengthways. Peppers and pasta will be fine as they are.
YOUNGER CHILDREN & FUSSY EATERS
Go for just a pinch of cayenne pepper to keep it nice and mild. Don’t add on thyme garnish.
Nutrition
Calories: 352kcalCarbohydrates: 16gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 124mgSodium: 1192mgPotassium: 1152mgFiber: 4gSugar: 9gVitamin A: 3495IUVitamin C: 86mgCalcium: 117mgIron: 3mg
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