Fajita Chicken Pasta

  • Fajita Chicken Pasta

    260g uncooked penne pasta
    500g of chicken breasts, cut into strips
    juice of a small lime
    1 tbsp ground cumin
    1 tbsp paprika
    2 cloves of garlic
    1 jalapeno pepper (seeds removed)
    1 tsp oregano
    1 tsp salt
    1 tsp olive oil
    1 red onion, sliced
    1 red pepper, sliced
    1 green pepper, sliced
    2 tbsp of tomato paste
    spray oil

    Add to a food processor the lime juice, cumin, jalapeno,  paprika, oregano, salt, olive oil, crushed garlic and salt and blitz a few times until you have a paste. Add to the chicken and mix to coat thoroughly. Refrigerate for a few hours.

    Cook the pasta, drain and set aside (reserving 120 ml of the pasta water)

    Spray a frying pan with some oil. Add the chicken mixture and cook until browned and cooked through, remove and set aside.

    Add the peppers and onion and cook until the vegetables are nice and tender, but still crisp.

    Add chicken, tomato paste and reserved pasta water.
    Add cooked pasta and mix together.

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