- Cook the pasta according to the instructions on the packet.
- Mix Shemin’s Cajun Spice Blend with 1 tbsp cooking oil and 2 tbsp of the double cream. In a glass bowl, mix the chicken into the marinade and cover and leave in the fridge for half an hour, if possible.
- In a large pan, over a medium heat, saute the chicken mix in 2 tbps cooking oil until cooked through, about 5-7 minutes. Then add the peppers and spring onions and cook for a further 2-3 minutes. Reduce the heat and stir in the cream.
- In a large bowl toss the pasta with the sauce. Sprinkle with grated Parmesan.
Tip – You can also make this recipe with salmon for a delicious alternative, and for a vegetarian version add in mushrooms and piccolo tomatoes instead of meat.