Fajita Style Whirlpool Spaghetti

Name: Fajita Style Whirlpool Spaghetti with Bell Pepper, Onion and Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Red Onion; 1 unit(s) Bell Pepper; 260 grams Diced British Chicken Breast; 3 unit(s) Garlic Clove**; 180 grams Spaghetti; 1 sachet(s) Central American Style Spice Mix; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 1 sachet(s) Mixed Herbs; 20 grams Grated Hard Italian Style Cheese; 125 milliliter(s) Water for the Sauce

with Bell Pepper, Onion and Cheese

Lily StevensPublished on May 09, 2023

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Swirl up the flavours of this water-inspired fajita-style spaghetti into tasty whirlpools!

Tags:

Family Friendly

•High Protein

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•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 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

(May contain traces of: Sellerie)

260 grams

Diced British Chicken Breast

3 unit(s)

Garlic Clove**

180 grams

Spaghetti

(Contains: Gluten)

1 sachet(s)

Central American Style Spice Mix

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

1 sachet(s)

Mixed Herbs

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2737 kJ

Energy (kcal)654 kcal

Fat7.7 g

of which saturates2.9 g

Carbohydrate92.1 g

of which sugars19.1 g

Protein51.5 g

Salt3.1 g

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

Utensils

•Large Saucepan

•Pan

•Garlic Press

•Colander

Cooking Instructions and Tips

Bring a large saucepan of water to the boil with 1/2 tsp salt (if you'd like) for the spaghetti.

Halve, peel and thinly slice the red onion.

Halve the bell pepper and discard the core and seeds. Cut into thin strips, sliced as thinly as you can.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken, pepper and onion to the pan. Season with salt and pepper if you'd like.

Fry, stirring occasionally, until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

When the water is boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

In the meantime, once the chicken is cooked, reduce the heat of the frying pan to medium-high.

Add the Central American style spice mix and garlic to the chicken and veg. Fry until fragrant, 30 secs.

Stir in the passata, red wine stock paste, mixed herbs, water for the sauce (see pantry for amount) and a good pinch of sugar (if you'd like to).

Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

Once the sauce is thickened, taste and season with salt and pepper if you'd like. Add the hard Italian style cheese and a knob of butter to the sauce (if you'd like to).

Add the cooked spaghetti to the sauce and toss to coat.

Add a splash of water if you feel it needs it.

Kids Step: Mix the cheese and cooked spaghetti into the sauce using a spoon to bring it all together!