Part of our Dinner in 20 series - this dish is sizzling with taste. It’s chicken fajitas but make it pasta! A perfect midweek dinner option when you want a tasty meal in no time, with no faff. Added bonus - it’s also an ideal recipe to meal prep for lunches during the week.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
bell pepper 2 (sliced)
diced chicken breast 400 g
penne pasta 300 g
tomato purée 2 tbsp
paprika 1 tbsp
dried oregano ½ tbsp
ground cumin 2 tsp
ground coriander 2 tsp
garlic granules 2 tsp
grated cheddar cheese 60 g
Method
Prep the ingredients and cook the pasta
Thinly slice the red onion and bell peppers. Use whichever colour peppers you prefer. (If your chicken isn't already diced, chop it into bite-sized pieces).
Cook the pasta in boiling salted water, according to the packet instructions. You can use whichever type of pasta you prefer.
Cook the vegetables and chicken
While the pasta cooks, heat a dash of oil in a large frying pan, on a medium heat. Add the chicken and cook for around 5 minutes until it starts to turn golden brown. Stir in the vegetables and cook for 3 minutes.
Make the fajita sauce
Add the tomato puree with all the dried spices and mix well. Cook for a minute to toast the spices then stir in 50ml water per serving. If you like, you can use some of the pasta cooking water for added flavour!
Add the pasta and plate up
Drain the pasta then add it to the pan and mix everything together really well, then leave it to simmer for 4 minutes. You may need to add an extra dash of water. Check the seasoning and adjust to taste.
Scatter the grated cheese on top then plate up and enjoy!
