© J Sainsbury plc 2020
Cajun chicken pasta
This is such a full-floured, delicious quick recipe that’s perfect for a mid-week supper. If you are not in a rush, you can always leave the chicken in the spices to marinade for a few hours to deepen the flavours. The herb/lemon mix is only a clove or two of garlic short of being a classic gremolata; if you are in garlicky mood, by all means add it to the mix.
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
One of your 5 a day
Ingredients
- 500g boneless chicken thighs, diced
- 1 tbsp olive or veg oil
- 1 tsp hot smoked paprika
- 1 tsp cumin powder
- 1 tsp dried oregano
- 1 large onion, finely chopped
- 3 stalks of celery, finely chopped, leaves reserved to serve
- 1 green pepper, deseeded and finely chopped
- 1 red pepper, deseeded and finely chopped
- 2 cloves garlic, finely chopped
- 400g tin chopped tomato
- ½ small bunch parsley
- Zest of ½ lemon, grated
- 300g short wholemeal pasta, such as fusilli or penne
Method
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1
Place the hot smoked paprika, cumin and coriander and a pinch of salt and pepper into a bowl and stir through the chicken to coat
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2
Finely chop the celery leaves, parsley and lemon zest together, then put to one side
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3
In a medium pan over a moderate heat, fry the chicken in the oil for about 5-8 minutes until the chicken is coloured all over. Remove the chicken on to kitchen paper and set aside in a bowl, retaining the oil in the pan
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4
Add the chopped celery stalks, peppers and onion to the pan and fry for 10 minutes until softened. Add the garlic and oregano, and cook for 1 minute, then add the tomato and cook over a high heat for 10 minutes until rich and thick, adding a pinch of salt to taste
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5
Meanwhile, cook the pasta according to the packet instructions
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6
Return the cooked chicken as well as any juices to the pan and stir through the sauce until thoroughly warmed
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7
Serve straight away, topped with a sprinkling of the lemon herb mix.
