200gdried penne pasta, or other dried pasta(roughly 2 1/2 cups)
Large frying pan or skillet
Bring a large pot, half full of well salted water, to a boil.
Season the chicken in the cajun seasoning, paprika, salt and pepper. Give it a good mix.
Heat the oil in a large frying pan over medium high heat, then drop the temperature down to medium. Place the chicken in the pan. Cook, turning every so often until just cooked through 6-7 minutes - set aside.
In the same pan, still over medium heat, cook the onion for a few minutes until it softens. Don’t let it burn.
Add the garlic and chilli flakes and cook, stirring for a minute.
Place the pasta into the boiling water.
Add the tomato paste to the frying pan and stir it around with with the onions and garlic for one minute.
Add the chicken stock and stir to combine and deglaze the pan. Bring the mixture to a simmer and cook for 2-3 minutes.
Add the cream and parmesan and stir to melt and combine.
Return the chicken to the pan, along with the spinach and parsley. Stir well and heat until the spinach has wilted.
Retain 1 cup of pasta water, then drain the pasta. Add the pasta to the frying pan and mix everything together. If you need to thin the sauce add a little pasta water at a time until you have the consistency you like.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide).
Chicken: Use skinless chicken, breast or thigh.
Author: Marie Roffey
Course: Dinner, Main Course
Cuisine: Cajun, Italian
Have you tried this recipe?Rate or comment below and let us know how it was!