This easy one-pan chicken pasta takes just 15 minutes to prep. Serve with a big dollop of guacamole, or even some soured cream, if you like. Perfect for a hands-off midweek meal.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
441
Ingredients
For the cajun chicken
1tsp.
smoked sweet paprika
1/2tsp.
freshly ground black pepper
1/2tsp.
cayenne pepper
1/4tsp.
garlic granules
1tsp.
onion granules
1tsp.
dried oregano
1/2tsp.
dried thyme
300g
chicken thigh fillets, cut into finger-sized strips
For the pasta
1Tbsp.
vegetable oil
1
onion, finely chopped
400g
tin chopped tomatoes
800ml
chicken stock
300g
conchiglie pasta
To serve
3
spring onions, finely sliced
150g
guacamole, optional
Directions
Step 1For the Cajun chicken, in a medium bowl mix all the spices, garlic and onion granules, the dried herbs and a large pinch of salt. Add the chicken and mix to coat.
Step 2For the pasta, heat the oil in a large pan over low heat and cook the onion for 5min, until softened. Increase the heat to medium, add the chicken and cook for 5min until starting to turn golden.
Step 3Add the tomatoes and stock. Bring to the boil then stir in the pasta. Bubble for 17-20min, stirring frequently, or until the pasta is al dente and most of the liquid has been absorbed. Check seasoning.
Step 4Garnish with spring onions and serve with guacamole, if using, to dollop on.
You can use 1tbsp bought Cajun spice seasoning if short on time.
Chicken breast would also work here, though chicken thighs remain juicier and more tender.
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