Our freezer is getting rather bare at the moment as we are trying to eat our way through it before we buy anything new so one of the last remaining things in there was a couple of chicken breasts. I fancied trying something new, and has the OH loves a creamy pasta, I thought I would see if I could do a WW friendly creamy dish. This is really simple to make, tastes amazing and the OH polished the lot off in under five minutes!!
Serves 2 = 12sp (previously 12pp) each
100g Pasta (which ever shape you fancy, I used Fuseli)
2 x 165g Chicken Breast, chopped into smallish pieces
1 x Red Onion, finely sliced
1 x Pepper, finely sliced
1 or 2 garlic cloves, finely chopped
Handful of Mushrooms, sliced (optional but I love mushrooms!!!)
3 teaspoons Cajun Spice
1 tsp smoked paprika
100ml White Wine
100ml chicken stock (made with 1/2 a stock cube)
6 tablespoons of single cream
Pinch of cayenne pepper
Pop your chicken into a frying pan (or saucepan), sprinkle with one and a half teaspoons of Cajun spice and give a good mix so the chicken is well coated. Spray your pan with 1kal, and cook the chicken on a high heat until the chicken is cooked through and has started to go a nice golden brown colour on the outside.
Now pop your pasta on to cook in a separate pan in some boiling lightly salted water.
In the chicken pan, throw in all your veg and the rest of your Cajun spice and cook until the onions are nice and soft (5-6 minutes). Throw in a little splash of water every now and then to stop the veggies sticking to the pan.
Then, again in the same pan, pop in your wine and chicken stock and boil on a high heat for 3-5 minutes. This should reduce the sauce significantly so you have around half the content left in the pan with the rest soaked into your meat and veg. Add your passata, cream, paprika and cayenne pepper and season with a little black pepper. Turn up the heat and cook the sauce on high until it starts to thicken up nicely. Leave everything cook together for another few minutes until your sauce is a nice creamy consistency (almost like a carbonara thickness).
Once your pasta is cooked, drain it and then add it to the sauce pan, coat your pasta in the sauce and let simmer for another minute or two. Serve in a nice big pasta bowl!
n.b if you use less chicken/ vegetables/pasta than in the recipe above, be sure to amend the amount of liquid you put in the sauce (use less stock and wine) as using less means there will be less to absorb some of the liquid and this could leave you with too much sauce. If you sauce is taking a while to thicken, turn it up a little higher, remove some sauce or even add some cornflour. I’ve never had a problem with the thickness of the sauce but I understand everyone’s hobs often behave very differently!