Method

1. Coat a deep pot with oil and turn to a medium heat

2. Add the diced onion and cook for two minutes before adding the crushed garlic cloves. Cook for a further 2 minutes

3. Cut the chicken into 2cm pieces and add to the pan along with the Cajun seasoning and the mushrooms. Season with black pepper and cook for 6 minutes

4. Add the dry pasta into the pot and pour the vegetable stock over it. The stock should just cover the pasta. Bring to the boil and then reduce to a gentle simmer for 10 minutes

5. When the pasta is cooked and the stock has been absorbed, add the crème fraîche and stir it through

6. Serve the pasta in bowls, garnish with some chopped parsley and black pepper