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.