Fajita-style pasta

Name: Fajita-style pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, American, Italian, Mediterranean
Ingredients: 2 tbsp olive oil; 2 large skinless chicken breasts, cut into strips; 1 onion, thinly sliced; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 1 garlic clove, crushed; 1⁄4 tsp chilli powder; 1 heaped tsp sweet smoked paprika; 1⁄2 tsp dried oregano; 1 tsp ground coriander; 1⁄2 tsp ground cumin; 3 tbsp tomato purée; 80ml double cream; 350g penne or rigatoni pasta; 1⁄2 small bunch of flat-leaf parsley, finely chopped; grated parmesan or cheddar, to serve

3 steps

Prep:10minCook:25min

Serves 4-6

Updated at: Thu, 17 Aug 2023 05:05:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories415.5 kcal (21%)

Total Fat13.7 g (20%)

Carbs49.6 g (19%)

Sugars3.9 g (4%)

Protein21.9 g (44%)

Sodium45.6 mg (2%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

2skinless chicken breasts

large, cut into strips

¼ tspchilli powder

1 heaped tspsweet smoked paprika

½ tspdried oregano

1 tspground coriander

½ tspground cumin

3 Tbsptomato purée

80mldouble cream

350gpenne pasta

or rigatoni

0.5 bunchflat-leaf parsley

small, finely chopped

grated parmesan

or cheddar, to serve

Instructions

Step 1

Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.

Step 2

Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.

Step 3

Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

View on bbcgoodfood.com

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