Cajun chicken pasta

Mix things up on pasta night with a spicy Deep South kick!

  • PREP
    15 minutes
  • COOK
    25 minutes


  • Low-calorie cooking spray
  • 1 level tbsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • 450g boneless, skinless chicken breasts, cut into chunks
  • 200g button mushrooms, quartered
  • 200g dried linguine
  • 1 small onion, coarsely chopped
  • 1 red and 1 yellow pepper, deseeded and chopped
  • 2 large garlic cloves, thinly sliced
  • 230ml hot chicken stock
  • 250g plain quark
  • Few sprigs fresh coriander, chopped


  1. Preheat your grill to medium-hot. Line a baking tray with foil and spray with low-calorie cooking spray. Spray a separate non-stick baking tray with low-cooking spray.
  2. In a large bowl, mix together the Cajun seasoning, the paprika, cumin, oregano, ½ tsp salt and ¼ tsp black pepper. Add the chicken and toss well to coat the chunks evenly with the spice mixture.
  3. Place the chicken in a single layer on the lined baking tray and grill, without turning, for 10-12 minutes, or until cooked through. Remove from the oven and cover loosely with foil to keep warm.
  4. Spread out the mushrooms on the other baking sheet and grill for 8-10 minutes, stirring once, until tender and lightly golden.
  5. While the mushrooms are cooking, cook the linguine according to the pack instructions. Drain, then return the pasta to the saucepan and cover to keep warm.
  6. Meanwhile, spray a large, non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, peppers and garlic and cook, stirring often, for 10 minutes or until softened (add 1 or 2 tbsp of the chicken stock if they start to stick). Stir in the remaining stock and bring to a simmer.
  7. Add the linguine to the pan and stir until heated through. Add the chicken (plus any juices) and the grilled mushrooms. Heat, stirring, until everything is warmed through. Take the pan off the heat, then stir in the quark and season lightly. Sprinkle over the coriander, divide between 4 bowls and serve hot.

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