Creamy Cajun Chicken Pasta
Servings 4
Difficulty Beginner
Total Time 45 minutes COOK MODE
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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.