Name: Cajun chicken stroganoff
Total time: 1200 s
Yield: 4
Ingredients: 1 tablespoon Cajun seasoning; 1 1/2 tablespoon vegetable oil; 570 gram chicken breast; 1 red onion; 300 gram chestnut mushroom; 1 clove garlic; 1 teaspoon paprika; 500 millilitre chicken stock; 250 millilitre crème fraîche; as needed flat leaf parsley; 320 gram tagliatelle

Step 1

Mix together the M&S cajun seasoning (7 g) with half the vegetable oil (11 mL) 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.

Step 2

Using the same pan, add the red onion (1) and chestnut mushrooms (300 g) with the remaining vegetable oil (11 mL) . Fry for 3 minutes on a high heat until they have started to soften. Stir in the garlic (1 clove) and paprika (2 g) followed by the chicken stock (500 mL) . Bring to the boil and cook until reduced by three-quarters. Stir in the crème fraîche (255 g) and reduce to a simmer, then continue to cook for 1 further minute.

Step 3

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

Step 4

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.

Cajun chicken stroganoff

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