Creamy Cajun Chicken Pasta

• 200 g Penne
• 300 g Chicken breast
• 2 tsp Cajun seasoning
• 1 tbsp Olive oil
• 1 medium Red pepper
• 4 Spring onion
• 200 ml Chicken stock
• 200 ml Double cream
• 1 Lemon

1. Bring a large pot of salted water to the boil and cook the penne until al dente. Drain, reserving a splash of the cooking water in case you need to loosen the sauce later.
2. Meanwhile, slice the chicken into bite-sized strips and toss with the Cajun seasoning. Heat the olive oil in a large frying pan over medium-high heat, then sear the chicken for 4 to 6 minutes until golden and just cooked through.
3. Slice the red pepper and spring onions, then add them to the pan. Cook for 3 to 4 minutes, stirring, until the pepper is starting to soften but still has a little bite.
4. Pour in the chicken stock and bring to a lively simmer, scraping up any browned bits from the pan. Stir in the double cream and simmer gently for 3 to 5 minutes until the sauce lightly thickens.
5. Add the drained pasta and toss until well coated, loosening with a splash of reserved pasta water if needed. Squeeze in lemon juice to taste, then serve straight away while the sauce is glossy and hot.

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