Creamy Cajun chicken spaghetti

 

I made this when I had some leftover roast chicken and wanted to make another meal and thought this would make it go further.  I love creamy pasta sauces but made this one quite light by just a little cream so not too rich. The Cajun spices give it a little kick but not too hot and spicy but as always add more if you like it hot! The Cajun seasoning is easily available in most supermarkets. 

This makes plenty to feed a family of four but you can stretch it to go further by cooking more pasta as there is lots of sauce.  It's a very adaptable recipe you could add more vegetables like mushrooms, courgettes, corn or peas which again will make it go further. 

Creamy Cajun chicken spaghetti 

250g leftover cooked chicken

200g spaghetti

1 tbsp (15g) Cajun seasoning 

500ml chicken stock (from a stockpot or cube is fine) 

2 tbsp (30g) plain flour

100ml single cream 

2 red or orange peppers (chopped)

1 large onion (chopped)

spray oil or tbsp oil 

Put the oil in a large pan or wok and place over a medium heat on the hob, Add the chopped onion and peppers and fry until soft usually just takes a few minutes.  Add the Cajun seasoning and fry for a minute or two then sprinkle in the flour, Slowly add the stock whisking all the time so it doesn't go lumpy. 

Gently stir in the cream and the chicken and lower the heat to a gentle simmer. In the meantime cook the spaghetti as per instructions then drain but keep back half a mug of the pasta water. 

Add the cooked spaghetti to the creamy chicken sauce and mix well adding a splash or two of the pasta water and keep stirring to thicken the sauce. 

Serves 4