This recipe for fajita-style pasta is slightly adapted from a recipe that was in June's BBC Good Food magazine. We both love fajitas and chicken pasta dishes, so thought this mashup sounded like a great combination! We weren't wrong, it's delicious - the fajita flavours with the onions and peppers in a slightly creamy tomato sauce go really well together. In fact, i'm thinking I might try replacing the pasta with chunky oven chips...now there's an idea...chicken fajita loaded chips or fries!!
Tips
- The original recipe uses chicken breast, however, it was skinless boneless thighs I had in the freezer when deciding to make it the first time. We think it's good with either.
- When making the full recipe I got 5 portions – a portion each for dinner one night and 3 small bowls for lunches during the week.
- This fajita-style pasta recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Latest Recipes
Ingredients
- 2 tbsp olive oil
- 2 large skinless chicken breasts or 4 skinless boneless chicken thighs (approx. 400 to 450g), cut into strips (see Tips)
- 1 onion, thinly sliced
- 1 red pepper, deseeded and sliced
- 0.25 tsp chilli powder
- 1 yellow pepper, deseeded and sliced
- 1 garlic clove, crushed
- 0.5 tsp dried oregano
- 1 heaped tsp sweet smoked paprika or pimento
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 3 tbsp tomato puree
- 80ml double cream – we use Elmlea to reduce the calories
- salt and freshly ground black pepper
- 350g penne or rigatoni pasta
- 3 tbsp flat leaf parsley, finely chopped
- grated parmesan or cheddar, to serve
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 minutes over a medium heat until golden all over. Remove and set aside on a plate.
- Put the onion and peppers in the same pan and fry over a medium heat for 8 to 10 minutes. Meanwhile, skip to step 3 and cook the pasta. Then, add the garlic, dried herbs and spices to the onions and peppers and cook for 1 minute. Add the tomato purée and cook for 2 minutes. Turn the heat down to low and return the chicken to the pan and pour in the cream, stirring to combine. Season to taste, then increase the heat to a simmer to keep warm until the pasta is cooked.
- Cook the pasta following pack instructions (normally 10 minutes), 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 two thirds of the chopped parsley.
- Serve with a little grated cheese and the remaining parsley.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Fajita-Style Pasta
Ingredients
- 2 tbsp olive oil
- 2 large skinless chicken breasts or 4 skinless boneless chicken thighs (approx. 400 to 450g) cut into strips (see Notes)
- 1 onion thinly sliced
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
- 1 garlic clove crushed
- 0.25 tsp chilli powder
- 0.5 tsp dried oregano
- 1 heaped tsp sweet smoked paprika or pimento
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 3 tbsp tomato puree
- 80ml double cream – we use Elmlea to reduce the calories
- salt and freshly ground black pepper
- 350g penne or rigatoni pasta
- 3 tbsp flat leaf parsley finely chopped
- grated parmesan or cheddar to serve
Instructions
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 minutes over a medium heat until golden all over. Remove and set aside on a plate.
- Put the onion and peppers in the same pan and fry over a medium heat for 8 to 10 minutes. Meanwhile, skip to step 3 and cook the pasta. Then, add the garlic, dried herbs and spices to the onions and peppers and cook for 1 minute. Add the tomato purée and cook for 2 minutes. Turn the heat down to low and return the chicken to the pan and pour in the cream, stirring to combine. Season to taste, then increase the heat to a simmer to keep warm until the pasta is cooked.
- Cook the pasta following pack instructions (normally 10 minutes), 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 two thirds of the chopped parsley.
- Serve with a little grated cheese and the remaining parsley.
Notes
- The original recipe uses chicken breast, however, it was skinless boneless thighs I had in the freezer when deciding to make it the first time. We think it's good with either.
- When making the full recipe I got 5 portions – a portion each for dinner one night and 3 small bowls for lunches during the week.
- This fajita-style pasta recipe is easily adapted if you’re cooking for less or more people.
Leave a Reply