Pasta with Cajun Chicken, Sour Cream and Mushrooms
Cajun seasoning and coriander combine to give this Mushroom Pasta extra zing.
- cup coriander leaves
- 15 ml oil
- 2 chicken breasts, cut into strips
- 20 ml Robertsons Louisiana Cajun spice
- 128 g (1 sachet) Knorr macaroni and cheese pasta and sauce
- 375 ml hot water
- 30 ml margarine
- 125 ml milk
- Place chicken strips and Louisiana Cajun Spice in a plastic bag and shake to coat the chicken pieces evenly.
- Heat oil in a frying pan and fry the chicken pieces until cooked through.
- Set aside.
- Place the milk, water and margarine in a saucepan and bring to the boil.
- Add the contents of the Knorr Macaroni and Cheese Pasta and Sauce packet and cook over high heat for 5 minutes, stirring occasionally.
- Stir in the sliced cajun chicken.
- Simmer for a further 5 minutes and add the coriander leaves.
- Remove from the heat, cover and stand for 2 minutes before serving.
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