Creamy pasta with Cajun chicken🤤.

The first thing to do is to boil the water for the pasta, chop the onion and slice the mushrooms, and season the raw breast fillets, a little on each side. The Cajun spice mix is as follows: pepper, sweet paprika, a little ground cayenne, ground cumin, dried parsley, dried basil, a little oregano, garlic and onion powder and salt.

In a frying pan with hot EVOO we grill the breast, 3-5 minutes each side (although it depends on the thickness). Set aside. In the same pan we sauté the onion and mushrooms, we can add some chopped garlic. Add the whole wheat pasta when the water is boiling. Then, add more spinach in the pan and stir everything.

While everything is cooking, we are going to cut the cooked breast into bite size pieces. When the spinach is cooked, add the cream, milk and light cream cheese, and stir until it dissolves and becomes a thick liquid cream, integrated with the vegetables.

When the pasta is cooked, drain it (not completely so that a little water remains to be incorporated into the sauce) and add it to the pan. Give it a couple of turns that everything is well integrated and serve, with the breast on top.