Creamy One Pot Fajita Chicken Pasta
with Pepper and Spinach
.
The quantities provided above are averages only.
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
Mexican Spice
100
Baby Spinach
1
Chicken Stock Powder
200
Rigatoni Pasta
1
Onion
260
Diced Chicken Thigh
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
112.5
Soured Cream
(Contains Milk)
Mexican Style Spice Mix
1
Bell Pepper
(May contain Celery)
Not included in your delivery
600
Water
Nutritional information
Instructions
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips.Peel and grate the garlic (or use a garlic press). Grate the cheddar.
Heat a drizzle of oil in a large wide bottomed pan on high heat. Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown, 4-5 mins (cook in batches if your pan is small). Stir occasionally. Remove to a bowl with a slotted spoon. Add the pepper and onion to the pan and season with salt and pepper. Add a little more oil if needed. Stir fry until they have softened, 4-5 mins.
Return the chicken to the pan along with the Mexican spice and garlic. Stir and cook for 1 minute, then pour in the water (see ingredients for amount) and chicken stock powder. Stir in the rigatoni and bring the mixture to the boil.
Lower the heat to medium, cover the pan with a lid or some tin foil and simmer until the pasta is tender 12-14 mins Stirring every 3-4 mins to ensure it isn't sticking to the bottom of the pan. Once the pasta is cooked remove the lid and simmer till the liquid has thickened, 3-5 mins.
Once the pasta is cooked, stir in the spinach in handfuls and cook until wilted, 2-3 mins. You should be left with a little bit of thickened liquid. Stir in the cheddar and three quarters of the sour cream. Bring to the boil. Remove from the heat, then taste and add salt and pepper if you feel it needs it.
Serve in bowls with a dollop of remaining sour cream and a grind of pepper. Enjoy!
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