Creamy Cajun-Style Free Range Chicken & Pepper Linguine
Punchy Cajun-inspired seasoning brings the heat to this fiery fusion dish. You'll roast spiced free range chicken breast, and serve on a bed of creamy linguine with pepper, onion and garlic.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
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 the free range chicken breast portion[s] into the Cajun-style spice mix and save the rest of the spice mix 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 medium-high heat
Once hot, add the Cajun-style spiced chicken, spice-side down, and cook for 3 min or until slightly charred
Once charred, transfer the chicken, spice-side up, to a baking tray and reserve the pan for later
Put the tray 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 red 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 8-10 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] [350ml] 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
On a clean board, slice the cooked spiced chicken finely
Serve the sliced spiced chicken over the creamy Cajun-style pepper linguine
Season with a crack of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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