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Spicy cajun chicken pasta


300 g dried penne or rigatoni 1 tablespoon olive oil 3 boneless, skinless chicken breasts, cut into strips 1 red pepper, deseeded and sliced 200 g baby spinach leaves freshly grated Parmesan, to serve 250ml Newman’s Own Spicy Cajun Sauce


Cook the pasta in a large saucepan of boiling water, for 10-12 minutes, or according to packet instructions, until al dente. Drain well. Meanwhile, heat the oil in a frying pan and add the chicken. Cook for 4-5 minutes until the chicken is lightly browned. Add the pepper and cook for 2-3 minute until softened, then stir in the Cajun sauce. Bring to a simmer, then add the spinach and cook for 2-3 minutes, until the spinach has wilted. Add the pasta into the creamy sauce, and stir to coat. Serve in bowls sprinkled with the Parmesan.
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