HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy One Pot Fajita Chicken Pasta
Creamy One Pot Fajita Chicken Pasta

Creamy One Pot Fajita Chicken Pasta

with Pepper and Spinach

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Tags:SpicyFamily Friendly
Allergens:MilkCereals containing Gluten

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 block(s)

Mature Cheddar Cheese


280 grams

Diced Chicken Thigh

1 sachet

Mexican Spice

1 sachet

Chicken Stock Powder

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 grams

Baby Spinach

¾ pack(s)

Soured Cream


Not included in your delivery

600 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3648 kJ
Energy (kcal)872 kcal
Fat32.0 g
of which saturates13.0 g
Carbohydrate91 g
of which sugars14.0 g
Protein52 g
Salt1.53 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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!