Cajun Chicken Pasta

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Seems I am making a lot of Pasta dishes lately - must be because it is January !  After Christmas and the long South-African holiday period, I really wasn't looking for time consuming dishes.

This dish was liked by everyone and I will definitely make it again.  There is a bit of a bite into it, but not too much.

Cajun Chicken Pasta

{serves 4}

2 cups Penne Pasta
2 t Potato Spice
Olive Oil
4 t Cajun Spice
4 Chicken Fillets, large
1 jar (400g) Tomato & Basil Pasta Sauce
1/2 cup Fresh Cream {whipping cream}
1/2 cup Pecorino Cheese, grated
2 TB Chives, chopped

Extra Pecorino Cheese, to serve - optional
Extra chives, to garnish - optional

1.) Boil the Pasta in lightly salted water as per the instructions on the packet.
2.) Drain the Pasta, but reserve 1/2 cup of the water, - place pasta back into pot - stir through 2 tablespoons of Olive Oil and the Potato Spice - keep warm until the chicken is done.
3.) Roll the Chicken Fillets in the Cajun Spice - heat a little Olive Oil in a medium pan - brown the Chicken Fillets, but do not cook through - remove from pan, let stand 5 minutes and slice into strips.
4.) Pour the reserved pasta water into the pan to deglaze it - add the Tomato & Basil sauce and the Cream. Return the Chicken strips to the pan and cover with the Tomato/Cream sauce - cook 5 minutes or until the Chicken is done.
5.) Add the Chicken with the Sauce to the cooked Pasta - add the Pecorino Cheese and the Chives - stir through.

Serve with extra Pecorino Cheese and Chives sprinkled over.


{Tip: whilst the Pasta is cooking - do step no 3 - by this step is done the Pasta will also be done}

Bye-bye now,

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