Ingredients – Cajun Seasoning

2 tsp Smoked paprika 
1 tsp Oregano (optional)
1 tsp Thyme (optional)
½ tsp Garlic powder 
½ tsp Onion powder 
¼ tsp Cayenne pepper
¼ tsp Black pepper (optional)
¼ tsp Salt (optional)
2 Tbsp Seven Colours Grill Seasoning™

Ingredients – Chicken Pasta

2 tsp Smoked paprika 
1 tsp Oregano (optional)
1 tsp Thyme (optional)
½ tsp Garlic powder 
½ tsp Onion powder 
¼ tsp Cayenne pepper
¼ tsp Black pepper (optional)
¼ tsp Salt (optional)
2 Tbsp Seven Colours Grill Seasoning™

Method

Combine the ingredients for the Cajun seasoning in a ramekin. Place the cubed chicken in a bowl, pour the Cajun seasoning over the top and stir to coat the chicken in the spices. Heat the oil and butter over medium-high heat until the pan is very hot and the butter is melted. Add the seasoned chicken to the pan and cook just until the outside gets some colour. Add the onion and continue to sauté until the onion begins to soften. Next, add the pasta, roasted diced tomatoes (with the juices) and chicken stock to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the stock to come up to a boil. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy. Add the cream cheese, then stir until it has melted into the sauce. Top the pasta with sliced spring onions and serve.
Tip: Can be served with Parmesan cheese.