Creamy Cajun Chicken Pasta

20 mins

Creamy Cajun Chicken Pasta

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

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.