Slimming World Cajun Chicken Pasta is a delicious and satisfying dish that combines tender chunks of chicken with vibrant vegetables, aromatic spices, and linguine pasta. This recipe is perfect for those following a slimming or low-calorie diet, as it uses low-calorie cooking spray and incorporates healthy ingredients. The Cajun seasoning adds a spicy kick, while the quark provides a creamy texture without adding excess calories. With its flavorful combination of ingredients, this dish is sure to impress and satisfy your taste buds.

Ingredients:

Low-calorie cooking spray

1 tbsp Cajun seasoning

1 tsp paprika

1 tsp ground cumin

½ tsp dried oregano

450g boneless, skinless chicken breasts, cut into 3-4cm chunks

200g button mushrooms, quartered

200g dried linguine

1 small onion, coarsely chopped

1 red and 1 yellow pepper, deseeded and chopped

2 large garlic cloves, thinly sliced

230ml chicken stock

250g plain quark

Few sprigs fresh coriander, chopped

Instructions:

Preheat your grill to medium-hot. Line a baking tray with foil and coat it with low-calorie cooking spray. Coat another non-stick baking tray with low-calorie cooking spray as well.

In a large bowl, combine the Cajun seasoning, paprika, cumin, dried oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper. Add the chicken chunks and toss well to ensure they are evenly coated with the spice mixture.

Arrange the chicken in a single layer on the lined baking tray and grill for 10-12 minutes without turning, or until the chicken is fully cooked. Once done, remove from the oven and loosely cover with foil to keep warm.

Meanwhile, cook the linguine according to the package instructions. Once cooked, drain the pasta and return it to the saucepan, covering it to retain warmth.

Spray a large, non-stick saucepan with low-calorie cooking spray and place it over medium heat. Add the coarsely chopped onion, deseeded and chopped red and yellow peppers, and thinly sliced garlic. Cook and stir the mixture frequently for about 10 minutes, or until the vegetables have softened (add 1 or 2 tablespoons of chicken stock if the pan becomes dry). Stir in the remaining chicken stock and bring it to a simmer.

Add the linguine to the pan and stir until heated through. Then, add the cooked chicken (along with any accumulated juices) and the grilled mushrooms. Heat the mixture while stirring until everything is warmed through.

Remove the pan from the heat and stir in the quark. Season to taste with salt and pepper. Sprinkle the dish with the chopped fresh coriander.