Creamy Fajita Style Chicken Pasta
with Pepper and Italian Style Cheese
A customer favourite, this Creamy Fajita Style Chicken Pasta is a tried-and-tested recipe that always wins with a crowd.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
260 grams
Diced British Chicken Thigh
1 sachet(s)
Mexican Style Spice Mix
10 grams
Chicken Stock Paste
150 grams
Soured Cream
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
1.5 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
When the water is boiling, add the rigatoni to the pan and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, transfer the chicken to a small bowl.
Pop the (now empty) pan back on high heat (no need to clean). Add another drizzle of oil (if needed).
Add the sliced pepper and onion to the pan. Stir in the sugar (see pantry for amount), then season with salt and pepper. Stir fry until the veg has softened, 4-5 mins.
Once softened, add the browned chicken back into the pan, along with the Mexican spice mix and the garlic. Stir-fry for 30 secs.
Next, stir in the water for the sauce (see pantry for amount) and chicken stock paste.
Bring to the boil and simmer until the chicken is cooked through and the sauce has reduced by half, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has reduced, stir in the soured cream and the grated Italian style cheese. Season with salt and pepper, then bring to the boil then simmer until slightly thickened, 2-3 mins. Remove from the heat.
Add the pasta to the sauce and stir together to combine.
Taste and add more salt and pepper if needed. Add a splash of water if it's a little dry.
Share the fajita style pasta between your bowls.
Enjoy!
