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Chicken fajita pasta
It’s a Mexican/Italian love-in! All the ingredients of classic fajitas – chicken, red pepper and onions sizzled in tomato sauce with our special Mexican spice blend – are stirred into pasta tubes for extra filling power. A sprinkling of coriander is the finishing touch.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 onion
- 1 chilli
- 1 pepper
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 garlic clove
- 4 spring onion
- 2 skinless chicken breasts
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 tbsp tomato purée
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 627
Protein: 52g
Carbs: 92g
Fat: 5.8g
Ingredients
- 4 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 2 onion
- 2 pepper
- 4 garlic clove
- 2 x chilli
- 8 spring onion
- 4 skinless chicken breasts
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 handful of fresh coriander
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 622
Protein: 51g
Carbs: 92g
Fat: 5.8g
Chicken fajita pasta
It’s a Mexican/Italian love-in! All the ingredients of classic fajitas – chicken, red pepper and onions sizzled in tomato sauce with our special Mexican spice blend – are stirred into pasta tubes for extra filling power. A sprinkling of coriander is the finishing touch.
Cook time:
30 mins
Cuisine:
Mexican
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Ace the base!
- Peel the onions and deseed the peppers, then thinly slice both. Peel and crush the garlic, finely dice the chillies (deseed for less heat), and thinly slice the spring onions.
- On a separate board, cut the chicken into chunky strips.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the chicken for 5-6 mins, turning halfway, until golden brown all over. Transfer to a bowl and set aside.
Sort that sauce
- Put the frying pan back over the heat and sizzle the onions and peppers for 4 mins.
- Add the garlic, chillies (to taste), Mexican spice and tomato purée and cook for 2 mins.
- Pour in the passata, crumble in the stock and add 250ml water. Stir well, return the chicken to the pan and simmer for 5-7 mins, until the sauce is reduced by half and the chicken is cooked through.
Simmer the pasta
- Meanwhile, cook the pasta in boiling water for 8-9 mins, then drain.
Add your final touches
- Finely chop the coriander. Stir half the spring onions, the pasta and half the coriander into the chicken and sauce.
- Scatter the remaining spring onions and coriander on top and serve.