Creamy Cajun Chicken and Prawn Pasta

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:

1. 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.

2. Boil the pasta until al dente. Drain and keep some of the pasta water.

3. Spiralise the courgetti. Dice the onion, garlic and peppers.

4. 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.

5. 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.

6. Shred the chicken and stir into the sauce. Put it back on a low heat for 2 minutes.

7. Drain the pasta, and add it in to the sauce. Garnish with parmesan and fresh coriander.

8. Serve with a big caesar salad tossed in the refreshing green goddess dressing.