ONE-POT CREAMY CAJUN CHICKEN PASTA

PREP TIME 15 minutes COOK TIME 25 minutes SERVES 2-3

INGREDIENTS

2 tbsp garlic-infused oil 400g chicken breast fillet, chopped into 2.5cm chunks 1 red (bell) pepper, chopped into 2.5cm chunks

1 x 400g can chopped tomatoes 400ml gluten-free chicken stock 200g gluten-free dried pasta 3 tbsp cream cheese handful of spring onion greens, chopped

For the Cajun spice blend 2 tsp smoked paprika ½ tsp dried chilli flakes (optional)

½ tsp ground cumin 2 tsp dried oregano or mixed herbs pinch of cayenne pepper

1 tsp salt 1 tbsp cornflour

METHOD

1 Place a large, lidded saucepan or flameproof casserole dish over a medium heat and add the garlic-infused oil.

2 Put the chicken and the ingredients for the spice blend in a bowl and mix until well coated. Once the oil is hot, add the chicken to the pan and fry for 2 minutes before adding the red pepper.

3 Fry the pepper until slightly softened, then add the chopped tomatoes, stock and pasta. Bring to the boil, then down to a simmer and pop the lid on. Cook for 10–15 minutes, or until the liquid has reduced to a sauce-like consistency and the pasta is completely cooked.

4 Remove the lid and turn off the heat. After 1–2 minutes of cooling, stir in the cream cheese until combined before topping with chopped spring onion greens.