Creamy Cajun Chicken Pasta
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 2 chicken breasts (diced (Approx 120g each))
- • 250 g fusilli pasta (or whichever pasta shape you prefer)
- • 1 onion (diced)
- • 4 spring onions (chopped)
- • 2 1/2 red, yellow or green bell peppers (deseeded and diced)
- • 8 button mushrooms (sliced)
- • 2 carrots (cut into thin strips)
- • 1 handful cherry tomatoes (halved)
- • handful baby corn (sliced)
- • 2 eggs
- • 4 tbsp quark
- • 10 g grated cheese
- • 60 g reduced fat spreadable cheese
- • 1 tsp Schwartz Season All spice mix
- • 1 tsp paprika
- • 1 tbsp Cajun seasoning
- • 1 chicken stock cube (made up with 250ml of boiling water)
- • low calorie cooking spray
Preparation Steps
Cook pasta as per instructions on the pack with a little salt.
Cook the chicken and onions in a few sprays of low calorie cooking spray over a medium heat for 3-5 minutes until the chicken starts to brown and the onions start to soften.
Mix the cajun seasoning, paprika and Season All together, then add half of it to the pan.
Stir and cook for a minute or so.
Add the mushrooms, peppers and carrot. Cook for another minute.
Add the cherry tomatoes and the chicken stock. Then add the remaining seasoning. Stir well.
Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes.
In a large bowl (the bowl needs to be big enough to hold the pasta) mix the quark, spreadable cheese and eggs together until it is smooth, then add the chicken and veg mix. Stir well.
Add the cooked pasta, then serve with some freshly ground black pepper and some grated cheese.