Chicken fajita pasta
Recipe for fajita pasta with chicken and crisp vegetables.
Servings 4 people
Calories 704kcal
Ingredients
- 600 g chicken breast, cut into strips
- 1 large red onion, cut into strips
- 1 fresh jalapeño, finely chopped (optional)
- 4 cloves garlic, grated or crushed
- 2 peppers, cut into strips
- 3 tbsp fajita seasoning – click here for the recipe
- 3 tbsp tomato purée
- 400 g pasta
- 150 ml whipping cream
- 1/2 lime, juiced (optional)
- Olive oil
- Pasta water
- Salt and pepper
Toppings
- E.g. crème fraîche and/or cheddar
- Finely chopped parsley
- Fresh jalapeño, finely chopped
Instructions
- Heat a splash of oil in a frying pan and fry the chicken until lightly golden; season with salt and pepper.
- Add the onion, jalapeño and garlic and fry for about a minute, then add the seasoning and heat through briefly.
- Add the peppers and toss them with the other ingredients, then add the tomato purée and heat for about a minute.Meanwhile, put the pasta on to cook.
- Pour in the cream and let the dish simmer while the pasta finishes cooking.
- Lift the pasta straight from the water with a slotted spoon and toss it with the sauce.
- Adjust the consistency with a little pasta water if needed, and season to taste with salt and pepper – plus a pinch of dried chilli if you want it spicy.A squeeze of fresh lime juice really lifts the finished dish.
- Serve as it is, or top it with cheddar, crème fraîche, parsley and/or finely chopped fresh jalapeño.
Nutrition
Calories: 704kcal | Carbohydrates: 84g | Protein: 47g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 288mg | Potassium: 1084mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 3mg