Tendai 'Beast' Mtawarira's cajun chicken pasta

Recipe from: 6 October 2011

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 2
    penne pasta
  • 4
    boiling water
  • 2
    Ina Paarman's Potato Spice
  • 4
    Ina Paarman's Cajun Spice
  • 4
    skinless chicken breast fillets
  • 1
    400g jar of Ina Paarman's Tomato and Basil Pasta Sauce
  • 125
    fresh or fat-reduced cream
  • 1/2
    grated Pecorino cheese
  • 2
    chopped fresh herbs


Boil the pasta in the water for 8-10 minutes.
Reserve  1/2 cup (125 ml) of the water and drain off the rest.
Toss the pasta with the potato spice and 2 tablespoons (30 ml) of olive oil.
Working on a plate, sprinkle 1 teaspoon (5 ml) of the Cajun spice over each chicken breast.
Drizzle and turn the spiced breasts in a little olive oil.
Heat a heavy-based frying pan and brown the oiled breasts on both sides without cooking them right through - about 3 minutes on each side.
Remove from the pan and leave to stand for 5 minutes.
Slice the chicken breasts on the diagonal into strips.
Pour the reserved pasta water into the pan to deglaze it.
Add the tomato and basil pasta sauce and cream.
Return the sliced chicken to the sauce and cook gently for 5 minutes.
Toss the chicken and sauce with the cooked pasta.
Add half of the grated cheese and stir through.
Sprinkle the rest of the cheese and chopped fresh herbs over the top when serving.
Serve with a green salad.

Read more on: fry  |  chicken


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2016-10-21 11:21

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