Creamy Cajun Chicken Pasta

• 350 g fettuccine or linguine
• 400 g skinless, boneless chicken fillet
• 4 tsp The Spice Club Cajun mix
• 3 tablespoons olive oil
• 2 large bell peppers (red, yellow, orange or mixed), thinly sliced
• 1 bunch spring onions, thinly sliced
• 4 cloves garlic, finely chopped
• 1 lemon, grated and halved
• 350 ml chicken stock
• 150 ml sour cream (light)
• ⅓ cup grated Parmesan cheese
• 2 medium tomatoes, chopped (about 225 g)
• 2 tablespoons butter

Step 1: Cook the pasta

• Cook the fettuccine or linguine according to the package instructions until al dente. Drain and set aside.

Step 2: Prepare the chicken

• Slice the chicken breasts thinly. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the chicken breasts for 6-8 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: Fry the vegetables

• Add the remaining tablespoon of olive oil to the pan and cook the peppers for 3-4 minutes until soft. Add the spring onions, Cajun seasoning and garlic and cook for a further 1-2 minutes, until fragrant.

Step 4: Prepare the sauce

• Add the lemon zest, lemon juice, chicken stock and sour cream to the pan. Simmer for 5 minutes. Then stir in the Parmesan cheese and let the sauce thicken.

Step 5: Add chicken and pasta

• Add the fried chicken and tomatoes to the sauce and stir well. Let simmer for another 2-3 minutes. Add the cooked pasta to the pan and mix everything together.

Step 6: Serving

• Serve the Cajun Chicken Pasta warm, garnished with extra Parmesan cheese and a little lemon juice to taste.

Enjoy your meal!