• 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


  1. 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.

  2. 2

    Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.

  3. 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.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 2596kj 620kcal 31%
  • Fat 13.8g 20%
  • Saturates 4.9g 25%
  • Sugars 14.1g 16%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

74.3g carbohydrate 7.7g fibre 45.9g protein

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