Creole Chicken Pasta
A tasty way to use our Ainsley New Orleans Smoky Creole Flavour Bomb – this creamy, smoky and spiced chicken pasta is great for a weeknight dinner for the family and easy to make too. It’s also delicious with prawns instead of chicken or if you are veggie/ vegan omit the chicken and swap for courgette/mushrooms or a plant-based protein and use a plant-based cream and Vegetarian/Vegan hard cheese.
Method
Cook the pasta in a large saucepan of salted boiling water until al dente.
Meanwhile, in a large sauté pan or deep sided frying pan heat the butter and oil. Add the chicken and cook over a medium high heat until golden. Add the peppers and whites of the spring onions and cook for 2-3 minutes until starting to soften. Stir in the Ainsley Flavour Bomb* and then stir in 200 ml water. Cover and cook for 5-6 minutes. Add the spring onion greens, cream and Parmesan and stir through. Check for seasoning and cook for a minute or two, uncovered, to thicken the sauce.
Drain the pasta, reserving a little of the water. Add the pasta and a little pasta water, if needed, to the sauce. Stir in the parsley over a low heat to combine. Serve immediately garnished with freshly ground black pepper, parsley and extra cheese.
*Our Ainsley Flavour Bombs are currently available from selected Asda stores (you can find us next to the stock cubes)
Ingredients
- penne pasta
- 1 tbsp butter (or plant-based alternative)
- 1 tbsp olive oil
- 2 chicken breasts, skinless, sliced into strips or chunks
- 3 spring onions, sliced, whites and greens separated
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 x Ainsley New Orleans Smoky Creole Flavour Bomb*
- 100ml double cream (or plant-based alternative)
- 40g Parmesan Cheese or Vegetarian Italian-style Hard Cheese (optional), grated plus extra to serve
- 2 tbsp chopped fresh parsley, plus extra to serve