Spicy Chicken Pasta

By Sugar Salt Magic · 35 min

Ingredients

Instructions

1. Bring a large pot half full of well-salted water to a boil.
2. Season the chicken strips with the Cajun seasoning, paprika, salt and pepper, and mix well.
3. Heat the oil in a large frying pan over medium-high heat, then lower to medium. Add the chicken and cook, turning now and then, for 6-7 minutes until just cooked through. Set aside.
4. In the same pan over medium heat, cook the sliced red onion for a few minutes until soft, without letting it burn.
5. Add the minced garlic and chilli flakes and stir for one minute.
6. Put the penne into the boiling water.
7. Stir the tomato paste into the pan with the onion and garlic for one minute.
8. Pour in the chicken stock, stirring to scrape up the pan. Bring to a simmer and cook for 2-3 minutes.
9. Stir in the cream and parmesan until melted and combined.
10. Return the chicken to the pan with the baby spinach and chopped parsley. Stir and heat until the spinach wilts.
11. Reserve 1 cup of pasta water, then drain the pasta. Add the pasta to the pan and mix everything together. If the sauce is too thick, add a little reserved pasta water at a time until it is the consistency you like.

Summarized from Sugar Salt Magic's video. Watch it for the details.