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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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