Creamy Fajita Style Chicken Pasta

Name: Creamy Fajita Style Chicken Pasta with Pepper and Italian Style Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Onion; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove**; 180 grams Rigatoni Pasta; 260 grams Diced British Chicken Thigh; 1 sachet(s) Mexican Style Spice Mix; 10 grams Chicken Stock Paste; 150 grams Soured Cream; 20 grams Grated Hard Italian Style Cheese; 1 tsp Sugar; 150 milliliter(s) Water for the Sauce

with Pepper and Italian Style Cheese

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A customer favourite, this Creamy Fajita Style Chicken Pasta is a tried-and-tested recipe that always wins with a crowd.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Egg

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Bell Pepper

(May contain traces of: 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

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)807 kcal

Energy (kJ)3378 kJ

Fat31.5 g

of which saturates14.4 g

Carbohydrate84.3 g

of which sugars15.9 g

Dietary Fibre7.2 g

Protein48.4 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Colander

•Small Bowl

•Large Frying Pan

Instructions

Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Halve, peel and thinly slice the 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 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 hard 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.