Creamy Cajun Chicken and Spinach Penne

Instructions

1. 1

   Choose dry penne with an 8-minute package cooking time and raw chicken breast sold as thin stir-fry strips, no thicker than 5 mm. Mince the garlic and measure the remaining ingredients.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken and cook uncovered for 2 minutes, stirring to separate the strips; it will finish cooking with the pasta.

3. 3

   Stir in the garlic, Cajun seasoning and salt for 30 seconds. Add the dry penne, canned tomato with its juice and 500 ml water. Stir well, cover and increase to high heat to bring to a lively simmer, about 3 minutes.

4. 4

   Reduce to medium-low heat and leave the lid slightly ajar. Maintain a steady simmer for the pasta's 8-minute package cooking time, stirring every 2 minutes and pressing the pasta into the liquid.

5. 5

   Remove the lid and increase to medium heat. Stir in the cream cheese and spinach for about 90 seconds, until the cheese melts, the spinach wilts and the sauce clings to the tender pasta. Check the thickest chicken strips with a food thermometer: they must reach 165°F/74°C before serving. Divide between four bowls.