Creamy Cajun Pasta Sauce
This sauce is seriously yummy and is cooked in under 15 minutes!
Nutrition (per serving)
Ingredients
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Chicken Breast3
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Frozen pre-chopped peppers2 cups (350 g)
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Frozen diced onions1 cup (115 g)
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Frozen chopped garlic1 tsp
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Cajun spice mix2 tsp
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Creme fraiche1 tub (300 ml)
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Pre-grated cheese1 cup (60 g)
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Salt and pepper1
Method
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Cut the chicken breasts up into chunks.
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In a large frying pan, heat the oil on a medium heat. Add the diced chicken breasts, pre chopped peppers, onions and garlic and cook until chicken is cooked through and the peppers have softened. This should take around 8 minutes.
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Add in the Cajun spice and cook for 1-2 minutes.
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Reduce the heat and add the crème fraiche and grated cheese. If the sauce is too thick, add a little water to loosen it.
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Remove from the heat and season with salt and pepper.
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Ready to Serve
Your sauce is now ready to top your favourite pasta. A wholemeal pasta goes particularly well with this sauce.
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Ready for the Freezer
Once the sauce has cooled completely, place in a reusable freezer bag and freeze.
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Ready to Eat
Once defrosted, heat the sauce in a pan on a low temperature and bring it up to heat slowly until piping hot. Pour over pasta of your choice.
I made Cajun chicken pasta for a family of 5 . I doubled the recipe and added 2 tins of tomatoes, cooked leftover bacon and some sliced chorizo Everyone loved it . I had 3 portions for the freezer and some left over for 1 lunch the next day which my sons were fighting over.I will definitely make this again. Thank you.
As a family we love this I make a vegetarian version for my husband and my son who absolutely hates cheese he’s 22 btw has no idea there’s cheese in it 😂 or crème fraiche hates that too I just bluff my way “ oh it’s like carbonara sauce” I just tell him the Cajun makes the colour lol as I like Red Leicester……. He’s clueless 🙈
Great work!! Love it
Hi,
I tried this recipe and when it was fresh it was really nice! but we tried freezing it and heating it and the sauce completely disappeared and separated. Any tips? Did we heat this wrong?
Hi Eline, sorry to hear about the sauce splitting. If you heat through the sauce slowly on a low heat it will stop it splitting, hope that helps!
ive made this so many times, its my fave recipe of yours, thank you!
im doing slimming world now tho, so im wondering, can I swap out the creme friace for quark or what else would you suggest?
Thanks!