Fajita-style pasta
- Esther Clark
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Serves 4-6
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.5 out of 5.206 ratingsRate
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Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 large skinless chicken breasts
cut into strips
-
1 onion
thinly sliced
-
1 red pepper
deseeded and sliced
-
1 yellow pepper
deseeded and sliced
-
1 garlic clove
crushed
-
1⁄4 tsp chilli powder
-
1 heaped tsp sweet smoked paprika
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1⁄2 tsp dried oregano
-
1 tsp ground coriander
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1⁄2 tsp ground cumin
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3 tbsp tomato purée
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80ml double cream
-
350g penne
or rigatoni pasta
-
1⁄2 small bunch of flat-leaf parsley
finely chopped
-
grated parmesan
or cheddar, to serve
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Nutrition: Per serving (6)
-
kcal395
low
-
fat14g
-
saturates5g
-
carbs41g
-
sugars6g
low
-
fibre5g
-
protein23g
high
-
salt0.12g
low
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Method
-
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.
-
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.
-
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.
Recipe from Good Food magazine, June 2021
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A star rating of 4.5 out of 5.206 ratings
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