AuthordanieldiverSpicy cajun chicken, toasted pecan and creamy blue cheese sauce, come together to make this simple recipe that provides big flavour.
Bring a large pot of water to the boil, salt and cook pasta according to packet instructions.
Meanwhile, add the Cajun spice to the chicken and stir about to coat in the spice. Heat the olive oil in a large pan. Cook the chicken for 2 minutes then stir and try and turn it over and cook for another 2 minutes or until cooked through. Add the chopped scallions and continue to cook until soft.
Pour the cream into the pan and stir until a creamy spice speckled sauce is achieved. Then crumble in most of the blue cheese (keep some to crumble over at the end) and season to taste. One the cheese has melted into the sauce turn off the heat.
Toast the pecans in a small heavy based pan over a medium heat until the nutty aroma wafts up to you. Tip into a small plate or bowl and allow to cool slightly.
Check pasta and if cooked, reserve a cup of cooking water and drain. Tip the pasta into the pan with the chicken and sauce. Crumble over most of the toasted pecans (reserving some to scatter over at the end) and toss everything together.
Split between two bowls, scatter over the remaining pecans and blue cheese and strew with either the chopped green part of the scallions or chopped pasley.
Ingredients
Directions
Bring a large pot of water to the boil, salt and cook pasta according to packet instructions.
Meanwhile, add the Cajun spice to the chicken and stir about to coat in the spice. Heat the olive oil in a large pan. Cook the chicken for 2 minutes then stir and try and turn it over and cook for another 2 minutes or until cooked through. Add the chopped scallions and continue to cook until soft.
Pour the cream into the pan and stir until a creamy spice speckled sauce is achieved. Then crumble in most of the blue cheese (keep some to crumble over at the end) and season to taste. One the cheese has melted into the sauce turn off the heat.
Toast the pecans in a small heavy based pan over a medium heat until the nutty aroma wafts up to you. Tip into a small plate or bowl and allow to cool slightly.
Check pasta and if cooked, reserve a cup of cooking water and drain. Tip the pasta into the pan with the chicken and sauce. Crumble over most of the toasted pecans (reserving some to scatter over at the end) and toss everything together.
Split between two bowls, scatter over the remaining pecans and blue cheese and strew with either the chopped green part of the scallions or chopped pasley.