Cajun Chicken Pasta by Chef Jack Ovens
Calculated automatically based on ingredients
- 30ml Olive Oil
- 800g Chicken Boneless
- 3.5g Onion Powder
- 3.5g Garlic Power
- 2.5g Dried Oregano
- 2.5g Dried Thyme
- 1g Red Chilli Powder
- 10g Smoked Paprika
- 1 Onion Diced
- 5 Garlic Cloves, Minced
- 750ml Chicken Stock
- 600g Crushed Tomatoes
- 220g Thickened Cream
- 600g Penne
Chop the onion and garlic into small pieces.
Cut the chicken into small cubes and place them in a bowl.
To prepare the chicken, cut it into small cubes and place them in a mixing bowl. Add 3.5g of Onion Powder, 3.5g of Garlic Powder, 2.5g of Dried Oregano, 2.5g of Dried Thyme, 1g of Red Chilli Powder, and 10g of Smoked Paprika to the bowl. Mix all of the ingredients together with the chicken until the cubes are evenly coated in the spices.
In a pan that has been preheated with olive oil, add the chicken and fry it.
Add chopped onions to the pan along with the chicken and fry them together in the preheated olive oil.
Add 750g Chicken Stock.
Add 600g of Diced or Crushed Tomatoes.
Add 220g Thickened Cream.
Add Salt and Pepper.
Add 600g Penne.
Boil the penne pasta for 15 minutes until it is cooked to your desired level of tenderness.
Prepare five servings of the meal and place them in meal prep containers. You can then enjoy the meal whenever you like!