a) Boil a full kettle. 

b) Peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan with ½ tsp salt on high heat. 

d) Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and pepper to the pan and season with salt and pepper.

d) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the chicken is cooked through, reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min. 

b) Stir in the chicken stock paste, creme fraiche, water for the sauce (see pantry for amount) and half the cheese. Bring to the boil.

c) Lower the heat and simmer until slightly thickened, 3-4 mins. 

a) Meanwhile, once the macaroni is cooked, drain in a colander and pop back into the pan.

b) Drizzle with oil and stir through to stop it sticking together.

a) Add the peas to the chicken pan and cook for 1-2 mins.

b) Stir through the cooked macaroni. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

c) Remove from the heat. 

a) Share the Cajun macaroni between your serving bowls. 

b) Sprinkle over the remaining cheese to finish.