Creamy Cajun Chicken Pasta

Servings 4
Difficulty Beginner
Total Time 45 minutes

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INGREDIENTS

  • 4 chicken breasts
  • 1 egg, beaten
  • 200g Hinds Southern Coating BBQ
  • 1 Tbsp (15ml) olive oil
  • 250g brown mushrooms, sliced
  • 2 cups (500ml) cream
  • 1 Tbsp (15ml) Hinds Spices Mixed Herbs
  • 1 tsp (5ml) Hinds Spices Paprika
  • 1 tsp (5ml) salt
  • 500g penne pasta, cooked
  • 100g frozen peas
  • 2 Tbsp (30ml) parsley, chopped
  • 100g Parmesan cheese, grated

METHOD

  • Slice the chicken in half, dip in egg and then into the Hinds Southern Coating BBQ. Repeat.
  • Heat the oil in a deep pan over a medium heat and shallow fry for 3 minutes on each side. Remove and set aside on paper towel. Cut into slices.
  • Heat the olive oil in a frying pan over a medium heat and fry the mushrooms for 5 minutes. Add the cream, Hinds Spices Mixed Herbs, Hinds Spices Paprika and salt. Stir to combine and simmer for 5 minutes, add the cooked pasta and peas.
  • Top with the chicken slices, chopped parsley and Parmesan.