Thursday, 1 December 2016

Creamy Cajun Chicken Pasta



Creamy Cajun Chicken Pasta - just half a syn for the creme fraiche, using half hexa allowance of parmesan.

What you’ll need –
·         2 chicken breasts.
·         Frylight.
·         Half a finely chopped small onion.
·         Half a green, red and yellow pepper finely chopped.
·         200g dried pasta.
·         ¼ tsp chilli flakes.
·         Cajun seasoning – some for the sauce and some to coat the chicken in. I used J D seasonings Cajun mix which you can find online – or use any Cajun mix you want.
·         ½ tsp lazy garlic.
·         Reduced fat crème fraiche – I used ASDA good and counted which is just HALF a syn per tbsp.
·         30g grated parmesan.
·         300ml chicken stock.

Method –
1.       Coat the chicken breasts in some Cajun seasoning, and oven cook for 25 – 30 minutes on 190 making sure they are cooked through, once cooked, slice,  cover with foil and set aside.
2.       In a pan, fry the onion, garlic, peppers and chilli until softened, then add in 2 tsp Cajun seasoning.
3.       Add in your chicken stock and let it simmer away on low until the stock has reduced down by half.
4.       Meanwhile cook your pasta according to packet instructions and once cooked drain and set aside.
5.       Add in the parmesan and simmer for a few minutes
6.       Add 2 tbsp reduced fat crème fraiche and heat through
7.       Add your cooked pasta to the sauce and stir, simmer for a few minutes until its all nice and hot!
8.       Separate into two bowls, then add the chicken breast on top. Delicious!
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