Easy Creamy Cajun Chicken (Print Version)

# Ingredients:

→ Extra Bits

01 - 1⁄2 bunch chopped cilantro (coriander)
02 - 1⁄4 cup (25g) parmesan, grated
03 - 2⁄3 lb (300g) penne pasta

→ Chicken Prep

04 - 300g (2⁄3 lb) boneless chicken breasts or thighs, no skin
05 - 3 tablespoons divided Cajun spice mix
06 - 2 tablespoons olive oil

→ Sauce Base

07 - Juice from 1 lemon
08 - 150-200ml (about 3⁄4 cup) single cream
09 - 1 14oz (400g) can chopped tomatoes
10 - 1 diced brown onion
11 - 3 garlic cloves, finely chopped

# Instructions:

01 - Sprinkle on the cilantro and finish with parmesan right before you dig in
02 - Toss the chicken back into the pan, add penne, and mix everything up until it’s all coated
03 - Pour in the tomatoes, toss in the last bit of Cajun spice, let it bubble for five minutes, then dump in cream and squeeze in the lemon
04 - Fry the onion and garlic in the same pan till they’re soft and smell awesome
05 - Heat up your oil, toss in the spiced chicken, and sear until it’s looking golden. Move it out of the way for now
06 - Chop the chicken into chunky cubes, then coat them in two tablespoons of Cajun mix

# Notes:

01 - Swap in cream cheese if you want it even creamier
02 - If using fresh pasta, just cook it in the sauce for 4 minutes

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