Creamy Cajun Style Chicken Rigatoni

Ingredients

• 2 Sm Skinless Chicken Breasts
• 20 Pumps Olive Oil Spray
• 4 Tsps Cajun Seasoning Mix
• 1 Sm Onion
• 1 Can Chopped Tomatoes
• 2 Cloves Garlic
• 1 Chicken Stock Cube
• 1 Yellow Pepper
• 50g Reduced Fat Cream Cheese
• 1 Sm Bunch Coriander Leaves
• ½ Tsp Cornflour
• 1 Tbsp Water
• 150g Dry Rigatoni (or Penne)
• 300ml Water

Method

1. Dice the chicken into small bitesize pieces and toss with the Cajun seasoning. Dice the onion, de-seed and dice the pepper, crush the garlic, chop the coriander. Make the stock cube up to 300ml with boiling water.
2. In a large non-stick pan (you'll need one with a lid), heat the olive oil over a medium heat. Add the chicken and cook for a few minutes until starting to colour. Add the onion, garlic and pepper and sauté until the onion has started to soften.
3. Add the chopped tomatoes, chicken stock and rigatoni (you can substitute this for penne if it's what you have to hand). Stir to combine, cover and allow to simmer for 10-12 minutes (until the pasta is almost cooked.
4. Remove the lid, add a splash more stock if necessary. Mix the cornflour with 1 tbsp water and add to the pan, stir through and allow to simmer for a further 2 mins. You want your sauce to be thick enough, if still a little watery repeat the step with the cornflour.
5. Once ready, stir in the cream cheese until melted through. Serve sprinkled with the chopped coriander.