Quite some time ago, I found a delicious recipe for Cajun chicken pasta that was Slimming World friendly. I made it and it was as tasty as it sounded. When thinking about what to cook for dinner last night this popped into my head.
Do you think I could find that recipe anywhere? Nope. Not a chance. I did however find a picture of the one I made last time and it jogged my memory somewhat.
Armed with the picture and the vague recollection of what went in it, I set off to the store and got myself some yummy fresh produce. I also decided to try it with turkey this time as in general I prefer it to chicken.
It was fairly simple as you will see below in a moment. I just wanted to introduce you to a couple of the products I used!
I was feeling lazy so instead of mixing my own Cajun spices, I used a pre-prepared blend from Cape Herb & Spice which I picked up last time I was in South Africa.
I also used another South African product. The chicken stock seasoning was from the Ina Paarman’s Kitchen range, and is a staple in my kitchen. I first discovered it in South Africa a few years back, but now it’s available in Spinneys, Waitrose and Choithrams in Dubai which is much easier!!
I use brown rice pasta. I am wheat intolerant (very different to a gluten allergy or intolerance) and I find that the brown rice pasta is not only tasty, but it leaves me a lot less bloated. I use Rizopia because it’s widely available here.
Also, one of the ingredients was Fat Free Philadelphia. Just because it’s fat free doesn’t mean that it’s syn free people! It’s only 1.5 syns per 33g serving so it isn’t too bad, but that makes only 9 syns for the whole 200g tub.
Just be mindful of things like this though as it’s all the missed little bits that catch you out.
So, now that’s all cleared up we can move onto the recipe!!
CAJUN TURKEY PASTA
- White Onion
- Red Pepper
- Yellow Pepper
- Turkey (1 breast)
- Garlic (4 cloves)
- Cajun Spices (2 tbsp)
- Pasta (I used approx 300g)
- Chicken Stock (250ml)
- Fat Free Philidelphia (200g tub)
- Chop all the ingredients into bite sized pieces.
- Brown the turkey in a medium-high heated deep sided frying pan.
- Add garlic and spices, and heat through.
- Add vegetables and cook through.
- Cook pasta as per the instructions.
- In a separate pan, melt the Philadelphia into the chicken stock.
- When everything is cooked, combine.
- Serve and enjoy!
This made 4 medium sized servings, using only 50% of the meat and vegetables. It works out to 2.5 syns per serving. The remainder of the meat/veg can be used in all sorts during the week. If I come up with anything spectacularly exciting, I will let you know!
Any questions, please let me know via the comments section below.
P.S. After making this there was about 3 or 4 popular Slimming World bloggers who released their version of this. I would personally go and find one of those!!!