Recipe
Chicken Fajita Pasta
Sliced chicken and peppers tossed through glossy tomato fajita pasta for a quick, satisfying midweek dinner.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Bring a large pan of salted water to the boil. Cook the pasta until just tender, following the packet timing. Reserve a mugful of pasta water, then drain.
Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for 4–5 minutes until golden and cooked through.
Add the sliced pepper and cook for 2–3 minutes, until slightly softened but still colourful. Stir in the garlic and fajita seasoning, then cook for 1 minute until fragrant.
Pour in the passata and chicken stock. Stir and simmer for 2–3 minutes so the sauce thickens slightly and coats the chicken and pepper.
Add the drained pasta and toss for 2–3 minutes until glossy and well coated. Loosen with a splash of reserved pasta water if needed.
Taste and adjust the seasoning, then scatter over the parsley and serve.
Notes
Use a red, yellow or orange pepper, or a mixture, for a sweeter sauce and more colour.
Add grated Cheddar, sliced avocado or a spoonful of natural yoghurt at the table if you want a richer finish.
Chicken thigh fillets can replace the breast; cook until tender and no longer pink in the centre.
About this recipe
This chicken fajita pasta brings the smoky, gently spiced flavours of fajitas into a simple pasta supper. Golden chicken, sweet pepper and garlic are folded through tomato passata and tender pasta until everything is glossy and well coated.
It is ready in around half an hour and works well with a handful of fresh parsley, grated cheese or a spoonful of yoghurt at the table.
