Cooking Instructions
- 1
Spray a frying pan over a medium high heat with spray oil.
- 2
Add the chicken and cajun spice and fry till lightly browned, remove and set aside.
- 3
Add the onion and fry until softened (adding in a little of the stock to deglaze the pan)
- 4
Add the garlic and fry just to infuse flavour.
- 5
Add the peppers, courgette, passata, tomato paste, Worcestershire sauce and tabasco and stir to combine.
- 6
Add back in the chicken, along with the pasta and stock (3 cups), bring to a boil, reduce heat slightly, liquid should still bubble away, until pasta is cooked (approx 12-14 minutes), add in more of the additional stock if needed if pasta is not cooked.
- 7
Stir in the cream cheese, until cream cheese is just melted, add lid and simmer for approx 3 mins.
- 8
Sprinkle with chopped spring onion and serve.
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