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Chicken Fajita Pasta

Preparation Time
20 mins
Cooking Time
15 mins
Calories Per Serving
Lunch, Main


  • 2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • ¼ tsp garlic powder
  • 460g chicken breasts, cut into strips
  • 1½ tbsp olive oil
  • 350g penne pasta
  • 1 red onion, sliced
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 2 tbsp tomato puree
  • 230g tomato salsa
  • 150g low-fat sour cream
  • 50g reduced-fat cheddar cheese, grated


  • Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1 tbsp of the oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
  • Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.
  • Heat the remaining oil in the pan and cook the onion along with the remaining spice mix for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft.
  • Add the chicken back to the pan along with the tomato puree. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach the desired consistency. Sprinkle over the cheese to serve.