© J Sainsbury plc 2020
Chicken fajita pasta
Everyone loves a fajita, but we’ve removed the wraps and given it a pasta twist – great for dinner and even better cold for lunch
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ¼ tsp garlic powder
- 460g chicken breasts, cut into strips
- 1½ tbsp olive oil
- 350g penne pasta
- 1 red onion, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 tbsp tomato puree
- 230g tomato salsa
- 150g low-fat sour cream
- 50g reduced-fat cheddar cheese, grated
Method
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1
Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1 tbsp of the oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
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2
Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.
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3
Heat the remaining oil in the pan and cook the onion along with the remaining spice mix for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft.
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4
Add the chicken back to the pan along with the tomato puree. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach a desired consistency. Sprinkle over the cheese to serve.
