Agri Kultuur July / Julie 2018 | Page 51

Cajun Chicken Pasta

Ina Paarman
To prevent dryness , it is best to brown the breasts whole and then slice them . Finish the cooking in the delicious sauce .
Serves 4
YOU WILL NEED 400 g penne boiling water 2 t ( 10 ml ) Ina Paarman ’ s Pasta Spice olive oil 4 skinless chicken breast fillets 4 t ( 20 ml ) Ina Paarman ’ s Cajun Spice
1 x 400 g Ina Paarman ’ s Tomato & Basil Pasta Sauce
½ cup ( 125 ml ) fresh cream ½ cup ( 125 ml ) grated Pecorino cheese
2 T ( 30 ml ) chopped fresh herbs e . g . basil , chives or majoram
Method
Boil the pasta in the water for 8-10 minutes . Reserve ½ cup ( 125 ml ) of the water and drain off the rest . Toss the pasta with Pasta Spice and 2 T ( 30 ml ) olive oil .
Working on a plate , sprinkle 1 t ( 5 ml ) of Cajun Seasoning over each breast . Drizzle and turn the spiced breasts in olive oil . Heat a heavy based frying pan and brown the oiled breasts on both sides without cooking them right through , ± 3 minutes on each side . Remove from pan , back to the plate and leave to stand for 5 minutes . Slice chicken breasts on the diagonal into strips .
Add the reserved pasta water back into the pan to deglaze it . Add Pasta Sauce and cream . Return sliced chicken to the sauce and cook gently for 5 minutes . Toss chicken and sauce with cooked pasta . Add half of the grated cheese and stir through . Sprinkle the rest of the cheese and chopped fresh herbs over when serving . Serve with a green salad dressed with our Classic Balsamic Vinaigrette .
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