Cajun chicken stroganoff

Mix together the M&S cajun seasoning (1 tbsp) with half the vegetable oil (3/4 tbsp) to form a paste, then evenly coat the M&S Oakham Gold chicken breast fillets (570 g) in the cajun mixture. Heat the oil in a large frying pan over a medium heat and cook the chicken for 10-12 minutes until golden all over, turning occasionally. Remove the cooked chicken from the pan and set aside to rest on a clean chopping board.

Using the same pan, add the red onion (1) and M&S British chestnut mushrooms (300 g) with the remaining vegetable oil (3/4 tbsp). Fry for 3 minutes on a high heat until they have started to soften. Stir in the M&S Remarksable Value garlic (1 clove) and paprika (1 tsp) followed by the chicken stock (500 ml). Bring to the boil and cook until reduced by three-quarters. Stir in the M&S British crème fraîche (250 ml) and reduce to a simmer, then continue to cook for 1 further minute.

Meanwhile, bring a large pan of salted water to the boil and cook the fresh tagliatelle (320 g) according to the packet instructions.

Slice the chicken into thin strips and toss back in the pan with the sauce, cooking for 1 minute. Drain the pasta and serve onto each plate, then spoon over the cajun chicken stroganoff sauce and scatter with flat leaf parsley (as needed) and serve.