{"id":14933,"date":"2014-06-10T09:45:53","date_gmt":"2014-06-10T09:45:53","guid":{"rendered":"https:\/\/new.igihe.com\/cajun-chicken-pasta\/"},"modified":"2014-06-10T09:59:06","modified_gmt":"2014-06-10T09:59:06","slug":"cajun-chicken-pasta","status":"publish","type":"post","link":"https:\/\/new.igihe.com\/english\/cajun-chicken-pasta\/","title":{"rendered":"Preparing Cajun Chicken Pasta"},"content":{"rendered":"<p>{{Cajun chicken pasta: Preparation time:   10 min Cooking time:   20 min }}<\/p>\n<figure class=\"spip-document spip-document-6050 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/jpg\/cj.jpg\" alt=\"\" \/><\/figure>\n<p>This is Tender chicken breast tossed in cream and cajun spice. <\/p>\n<p>{{Ingredients}}<\/p>\n<p>2 cuppenne pasta<\/p>\n<p>4 cupboiling water<\/p>\n<p>2 tsp Ina Paarman&#8217;s Potato Spice<\/p>\n<p>4 tsp Ina Paarman&#8217;s Cajun Spice<\/p>\n<p>4 skinless chicken breast fillets<\/p>\n<p>1 400g jar of Ina Paarman&#8217;s Tomato and Basil Pasta Sauce <\/p>\n<p>125 ml fresh or fat-reduced cream<\/p>\n<p>1\/2 cup grated Pecorino cheese<\/p>\n<p>2Tbs chopped fresh herbs<\/p>\n<p>{{Method}}<\/p>\n<p>Boil the pasta in the water for 8-10 minutes. <\/p>\n<p>Reserve  1\/2 cup (125 ml) of the water and drain off the rest.<br \/>\nToss the pasta with the potato spice and 2 tablespoons (30 ml) of olive oil. <\/p>\n<p>Working on a plate, sprinkle 1 teaspoon (5 ml) of the Cajun spice over each chicken breast. <\/p>\n<p>Drizzle and turn the spiced breasts in a little olive oil. <\/p>\n<p>Heat a heavy-based frying pan and brown the oiled breasts on both sides without cooking them right through &#8211; about 3 minutes on each side. <\/p>\n<p>Remove from the pan and leave to stand for 5 minutes.<br \/>\nSlice the chicken breasts on the diagonal into strips.<br \/>\nPour the reserved pasta water into the pan to deglaze it. <\/p>\n<p>Add the tomato and basil pasta sauce and cream.<br \/>\nReturn the sliced chicken to the sauce and cook gently for 5 minutes. <\/p>\n<p>Toss the chicken and sauce with the cooked pasta.<br \/>\nAdd half of the grated cheese and stir through. <\/p>\n<p>Sprinkle the rest of the cheese and chopped fresh herbs over the top when serving.<br \/>\nServe with a green salad.<\/p>\n<p>{Adapted from  TheSpringbokKitchen.}<\/p>\n","protected":false},"excerpt":{"rendered":"<p>{{Cajun chicken pasta: Preparation time: 10 min Cooking time: 20 min }} This is Tender chicken breast tossed in cream and cajun spice. {{Ingredients}} 2 cuppenne pasta 4 cupboiling water 2 tsp Ina Paarman&#8217;s Potato Spice 4 tsp Ina Paarman&#8217;s Cajun Spice 4 skinless chicken breast fillets 1 400g jar of Ina Paarman&#8217;s Tomato and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2000052655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[75],"byline":[170],"hashtag":[],"class_list":["post-14933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-homenews","byline-igihe"],"bylines":[{"id":170,"name":"IGIHE","slug":"igihe","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":8}],"contributors":[{"id":170,"name":"IGIHE","slug":"igihe","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":8}],"featured_image":{"id":2000052655,"url":"https:\/\/en-images.igihe.com\/IMG\/logo\/arton14933.jpg","alt":"","caption":"","mime_type":"image\/jpeg","width":0,"height":0,"sizes":{"thumbnail":{"url":"https:\/\/en-images.igihe.com\/IMG\/logo\/arton14933.jpg","width":1,"height":1},"medium":{"url":"https:\/\/en-images.igihe.com\/IMG\/logo\/arton14933.jpg","width":1,"height":1},"medium_large":{"url":"https:\/\/en-images.igihe.com\/IMG\/logo\/arton14933.jpg","width":1,"height":1},"large":{"url":"https:\/\/en-images.igihe.com\/IMG\/logo\/arton14933.jpg","width":1,"height":1},"full":{"url":"https:\/\/en-images.igihe.com\/IMG\/logo\/arton14933.jpg","width":0,"height":0}}},"_links":{"self":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/14933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/comments?post=14933"}],"version-history":[{"count":0,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/14933\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/media\/2000052655"}],"wp:attachment":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/media?parent=14933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/categories?post=14933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/tags?post=14933"},{"taxonomy":"byline","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/byline?post=14933"},{"taxonomy":"hashtag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/hashtag?post=14933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}