Cajun chicken pasta

Instructions

1. Preheat your grill to medium-hot. Line a baking tray with foil and spray with low-calorie cooking spray. Spray a separate non-stick baking tray with low-cooking spray.
2. In a large bowl, mix together the Cajun seasoning, the paprika, cumin, oregano, ½ tsp salt and ¼ tsp black pepper. Add the chicken and toss well to coat the chunks evenly with the spice mixture.
3. Put the chicken in a single layer on the lined baking tray and grill, without turning, for 10-12 minutes, or until cooked through. Remove from the oven and cover loosely with foil to keep warm.
4. Spread out the mushrooms on the other baking sheet and grill for 8-10 minutes, stirring once, until tender and lightly golden.
5. While the mushrooms are cooking, cook the linguine according to the pack instructions. Drain, then return the pasta to the saucepan and cover to keep warm.
6. At the same time, spray a large, non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the onion, peppers and garlic and cook, stirring often, for 10 minutes or until softened (add 1 or 2 tbsp of the chicken stock if they start to stick). Stir in the remaining stock and bring to a simmer.
7. Add the linguine to the pan and stir until heated through. Add the chicken (plus any juices) and the grilled mushrooms. Heat, stirring, until everything is warmed through. Take the pan off the heat, then stir in the quark and season lightly. Sprinkle over the coriander, divide between 4 bowls and serve.