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Fajita-style pasta

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 2 large skinless chicken breasts, cut into strips
  3. Step 3 1 onion, thinly sliced
  4. Step 4 1 red pepper, deseeded and sliced
  5. Step 5 1 yellow pepper, deseeded and sliced
  6. Step 6 1 garlic clove, crushed
  7. Step 7 1⁄4 tsp chilli powder
  8. Step 8 1 heaped tsp sweet smoked paprika
  9. Step 9 1⁄2 tsp dried oregano
  10. Step 10 1 tsp ground coriander
  11. Step 11 1⁄2 tsp ground cumin
  12. Step 12 3 tbsp tomato purée
  13. Step 13 80ml double cream
  14. Step 14 350g penne or rigatoni pasta
  15. Step 15 1⁄2 small bunch of flat-leaf parsley, finely chopped
  16. Step 16 grated parmesan or cheddar, to serve
Fajita-style pasta
Calories: 410 Carbohydrate: 47 g Protein: 24 g Fat: 13 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 46

TAGS

Dinner Mexican Chicken Fajitum Friday night food Mexican Pastum Dinner Mexican Chicken Fajitum Friday night food Mexican Pastum Dinner Mexican Chicken Fajitum Friday night food Mexican Pastum

Directions

  1. Step 1 Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
  2. Step 2 Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
  3. Step 3 Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.