½ packet of macaroni4 chicken fillets cubed½ cup green beans½ cup sweet corn½ mushrooms(Frozen veggies work too)2 tablespoon creamy mushroom soup powder mixedwith 3 tablespoon cold water2 tablespoon Cajun spiceFreshly ground pepper to taste4 garlic cloves minced1 teaspoon red chilli flakes1 tablespoon lemon juice3 tablespoon butter1 tablespoon mayo2 tablespoon plain yoghurt125ml fresh creamHandful fresh coriander
Cook the pasta in a large saucepan of salted water until al dente. Drain the pasta and return it to the saucepan. Using a large non-stick pot, melt 2 tablespoon butter on medium heat. Add the garlic and cook, stirring for 1-2 minutes. It should be simmering. After 1-2 minutes add the chicken, ½ teaspoon red chilli flakes, 1 ½ tablespoon Cajun spice and ground pepper to taste. Allow to cook for 7 minutes. While the chicken is cooking and smelling absolutely amazing, cook the veggies in a separate saucepan with 1 tablespoon butter, ½ tablespoon Cajun spice and ½ red chilli flakes until cooked and all water has cooked away. Add the mushroom soup (mixed with water), mayo, yoghurt and cream to the chicken. Allow to simmer for 2 minutes. Add the veggies to the chicken, mix well and simmer for 1 minutes. Then add the pasta and simmer on low for 2 minutes. Enjoy. It’s so good!