Thu, 2 January 2020
Ingredients
Serves 6
300g (50g per person) wholewheat linguine / fusilli lunghi pasta
3 chicken fillets
500g raw prawns
2 courgette / courgetti
20g butter
2 tbsp oil
1 onion
4 cloves garlic
1 - 2 tsp cajun seasoning
4 tbsp sweet chilli sauce
1 tbsp cornflour
200mls cream
200mls milk
1 sweet red pepper
8 cherry tomatoes
25g parmesan cheese
Garnish: Fresh coriander & spring onion
Caesar salad with Green Goddess Dressing
Romaine salad leaves
Finely sliced red onion
Green Goddess Dressing
50mls sour cream
50mls mayonnaise
1/2 clove garlic
1 anchovy fillet
Big handful of parsley, chives, basil and coriander
Squeeze lemon juice
Salt & pepper
Method:
Preheat the oven to 180°C. Lay the chicken in foil, sprinkle with cajun seasoning, 1tsp butter and 1tsp oil. Cover and bake for 20 minutes.
Boil the pasta until al dente. Drain and keep some of the pasta water.
Spiralise the courgetti. Dice the onion, garlic and peppers.
Heat the remaining oil and butter in the pan and slowly cook the onion, garlic and pepper. Add in the courgetti and cook for 2-3 minutes. Remove the courgetti and drain on kitchen paper.
Stir in the cornflour, cajun seasoning and cherry tomatoes. Cook out for 1 minute, then gradually stir in the cream and milk until it forms a rich and silky sauce. Pop in the prawns, remove from the heat and allow the residual heat to gently poach the prawns.
Shred the chicken and stir into the sauce. Put it back on a low heat for 2 minutes.
Drain the pasta, and add it in to the sauce. Garnish with parmesan and fresh coriander.
Serve with a big caesar salad tossed in the refreshing green goddess dressing.
