Creamy Cajun Chicken
Course:
Dinner
Ingredients
Cajun Spice Mix
- 2 teaspoons Paprika (smoked)
- 1⁄2 teaspoons Cayenne Pepper
- 2 teaspoons Dried Oregano
- 2 teaspoons Cumin
- Pinch Salt
- Black Pepper
Chicken Pasta
- 400 grams Chicken Breasts
- 1 tablespoon Olive Oil
- 1 Red Onion (finely sliced)
- 2 cloves Garlic
- 1 Romano Pepper (finely sliced)
- 200 millilitres Chicken Stock
- 50 grams Soft Cheese
- 15 millilitres Chinese Rice Wine
- 250 grams Fresh Pasta
Steps
- Preheat the oven to 200C fan.
- Combine all pieces and pour onto a plate. This is your cajun spice mix.
- Press one side of the chicken breast into the spice mixture. Save the rest of the spice for later.
- Heat a large pan with a drizzle of olive oil over medium-high heat.
- Once hot, add the chicken, spice-side down and cook for 2-3 minutes or until slightly browned.
- Once charred, transfer the chicken, spice-side up to a baking tray, and bake for 13 minutes or until cooked through.
- Meanwhile, boil a kettle.
- Peel and finely slice the red onions.
- Peel and finely chop the garlic.
- Deseed the romano pepper and cut into thin strips.
- Return the pan to medium heat with a drizzle of olive oil.
- Once hot, add the sliced onion, chopped garlic, romano strips, and remaining Cajun spice mix. Cook for 10 minutes or until starting to soften.
- Make the chicken stock, and add the soft cheese. Mix well. This is your creamy stock.
- Once the vegetables are softened, add the Chinese rice wine and cook for 30 seconds.
- Add the creamy stock and cook for 2-3 minutes further or until thickened.
- Meanwhile, cook the pasta, reserving starchy pasta water.
- Once the creamy mixture has thickened, add the drained pasta and give everything a good mix. Add starchy pasta water if necessary.
- Shred the chicken and add it to the pasta.