Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It’s an ideal Friday night dinner
Prep:10 mins
Serves 4-6
2 tbsp olive oil2 large skinless chicken breasts, cut into strips1 onion, thinly sliced1 red pepper, deseeded and sliced1 yellow pepper, deseeded and sliced1 garlic clove, crushed1⁄4 tsp chilli powder1 heaped tsp sweet smoked paprika1⁄2 tsp dried oregano1 tsp ground coriander1⁄2 tsp ground cumin3 tbsp tomato purée80ml double cream350g penne or rigatoni pasta1⁄2 small bunch of flat-leaf parsley, finely choppedgrated parmesan or cheddar, to serve
STEP 1Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.STEP 2Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.STEP 3Cook the pasta following pack instructions, 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 the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.
