One-Pan Cajun Chicken & Chorizo Pasta

Warm the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 5 minutes until beginning to soften.

Toss the Cajun seasoning over the chicken, then add to the pan. Cook for 5–6 minutes, turning occasionally, until sealed on all sides.

Add the chorizo and garlic and fry for 2 minutes until the chorizo starts to release its oils. Stir in the peppers.

Add the pasta, tinned tomatoes and stock. Stir, bring to the boil, then cover with a lid and reduce the heat. Simmer for 15 minutes, stirring once or twice.

Remove the lid and check the pasta is cooked through. Stir in the cream and heat for 1 minute. Turn off the heat and stir in the spinach to wilt.

Top with the cherry tomatoes, grated Cheddar and parsley, and serve straight from the pan.