Creamy Fajita Style Chicken Breast Pasta

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 the water for the sauce (see pantry for amount) and chicken stock paste into the chicken. 

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.