Creamy Cajun Pasta – easy week night batch cook recipe

TODAY I bring you two fantastic pasta sauces. I always have a few batches in the freezer to choose from, which is such a time saver after a long day.

These sauces are sure to go down well with the family. And if you don’t fancy them with pasta, just serve with rice or potatoes. My cheesy chorizo sauce is also brilliant over nachos.

You’ll notice my column has now moved to Tuesdays, so make sure you pick up a copy every week for my quick and simple batch recipes.

Serves 4
Prep time: 5 minutes
Cook time: 10 minutes

YOU NEED:

  • 3 chicken breasts
  • 270g pre-chopped peppers
  • 115g frozen diced onions
  • 1 tsp chopped frozen garlic
  • 2-3 tsp Cajun spice mix
  • 300ml tub crème fraîche
  • 97g pre-grated cheese
  • Salt and pepper

METHOD: Dice the chicken breasts into chunks.

In a large frying pan, heat the oil on a medium heat. Add the diced chicken breasts, peppers, onions and garlic and cook until chicken is cooked through and the peppers have softened. This should take around eight minutes.

Add the Cajun spice and cook for 1 minute.

Reduce the heat and add the crème fraîche and grated cheese.

If the sauce is too thick, add a little water to loosen it.

Remove from heat and season.

Ready for the freezer: Once cooled completely, place in a reusable freezer bag and freeze.

Ready to eat: Once defrosted, heat the sauce in a pan on a low temperature until piping hot. Pour over pasta of your choice.

  • The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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