Creamy Cajun-Style Chicken & Pepper Linguine

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of sugar and salt and a generous grind of black pepper to a plate and give everything a good mix up – this is your Cajun-style spice mix

Press one side of your chicken breast portion[s] into most of the Cajun-style spice mix (save the rest for later!) – this is your Cajun-style spiced chicken

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the Cajun-style spiced chicken, spice-side down, and cook for 3 min on each side or until slightly charred, then once charred, transfer the chicken, spice-side up, to a baking tray (or two!) and reserve the pan for later

Put the tray[s] in the oven for 15 min or until the chicken is cooked through (no pink meat!) and the juices run clear

Meanwhile, boil a kettle

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion, chopped garlic, pepper strips and remaining Cajun-style spice mix and cook for 8-10 min or until starting to soften

Add your linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 7-9 min or until cooked with a slight bite, then drain it, reserving a cup of starchy pasta water

Reboil half a kettle

Dissolve your chicken stock mix and soft cheese in 200ml [260ml] [340ml] boiled water – this is your creamy stock

Once the veg has softened, add your Chinese rice wine and cook for 30 secs or until evaporated

Add the creamy stock and cook for 2-3 min further or until thickened

Once thickened, add the drained linguine and give everything a good mix up – this is your creamy Cajun-style pepper linguine

Tip: Add a splash of the starchy pasta water if it's looking a little dry