Cajun Chicken Pasta

We love a good pasta dish in our house, they are quick and simple to throw together and you can add just about anything to pasta. One meal I have been cooking more than normal lately is this cajun chicken pasta. It's really tasty, super easy to throw together and the leftovers make a good lunch when it is eaten cold the next day. Win win right? I thought that I would share the recipe, incase anyone else fancied recreating it. 

400g Bow Pasta (Farfalle)
2 Chicken breast (diced)
Sliced peppers
1 Onion (diced)
4 tablespoons Cajun seasoning
1L chicken stock
1 egg
2 tablespoons Fromage Frais
35g Grated cheese

How to
- In a pan fry the chicken breast with the two tablespoons of cajun chicken until it is cooked through. Once the chicken is cooked, set aside the chicken.
- In the pan, add some fry light and add the peppers and onion with the remaining two tablespoons of cajun seasoning. Cook until the peppers and onions are soft.
- Pour the pasta into a pan and add the chicken stock until the pasta is just covered.
- Reduce the heat and simmer, stirring the pasta regularly. As the stock reduces continue to add more a little bit at a time until the pasta is cooked and the chicken stock has thickened to a shiny sauce that coats the pasta.
- Mix in the chicken, and remove the pasta from the heat. 
- Mix together the egg, fromage frais and cheese. Pour the mixture into the pasta and quickly begin to mix it into the pasta making sure to coat it all, continue to mix until the sauce thickens, this is how you know that the egg has cooked.
- Sprinkle with a dash of cajun seasoning and serve.

Let me know if you decide to recreate this recipe, I'd love to know what you think of it.

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