Method

Step 1

Heat the olive oil in a large non-stick pan. Add the red onion, mushrooms, and pepper strips and cook for a few minutes until softened. Remove from the pan and set aside.

Step 2

Add a little more olive oil to the pan if necessary and then add your chicken pieces. Fry until completely cooked through and no longer pink, then add the veg back in along with the Cajun seasoning and salt to taste. Stir well to combine.

Step 3

Add the pasta and chicken stock to the pan. Cover and leave to simmer for 15 minutes.

Step 4

Stir through the cream cheese to make a thick, creamy sauce.

Step 5

Serve whilst hot - can be cooled and stored in an airtight container for up to 3 days.