Creamy Cajun Chicken Pasta

Name: Creamy Cajun Chicken Pasta
Total time: 20 min
Yield: 1
Ingredients: 50g dried pasta such as rigatoni, penne or fusilli; 40g frozen peas; 1 tsp olive oil; ½ small onion, peeled and diced; 135g skinless chicken breast, sliced into thin strips; 2 tsp cajun seasoning; 40g quark; salt and pepper

20 mins

Ingredients

serving

1 serving

50g dried pasta such as rigatoni, penne or fusilli
40g frozen peas
1 tsp olive oil
½ small onion, peeled and diced
135g skinless chicken breast, sliced into thin strips
2 tsp cajun seasoning
40g quark
salt and pepper

Method

Cook the pasta in a pan of salted, boiling water according to the packet instructions, adding in the peas for the last couple of minutes. Drain the pasta and peas, reserving a little of the cooking water.

Meanwhile heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the chicken and cajun seasoning and cook for 5 minutes, or until the chicken is cooked through.

Add the cooked pasta and peas to the pan then stir through the quark, along with a splash of the reserved cooking water to loosen the sauce. Give everything a good mix, season to taste and tuck in.

Tips

This works well as a pasta salad on the go; just leave it to cool completely and pop it in a Tupperware. Stored in an airtight container, it will keep in the fridge for 3-4 days.