Fajita Chicken Pasta

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Serving 4 Regular
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300 g  Penne pasta

500 g  Nam Chicken strips

2 tsp  Ground Cumin

2 tsp  Paprika

1 tsp  Oregano

2 tsp  Brown sugar

2 tsp  Sunflower oil

2 Tbsp  Basil tomato paste

1 tsp  Salt and pepper
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Step 1
  1. Add to a mini food processor the lime juice, cumin, jalapeno, cayenne pepper, paprika, oregano, oil (or spray oil), crushed garlic and a little salt and blitz a few times until you have a paste. Add to the chicken and mix to coat thoroughly. Refrigerate for a few hours to marinade.
Ground Cumin
Jalapeno pepper , finely chopped
Step 2
  1. Place the Penne into a pot of boiling water with a pinch of salt and teaspoon of salt. Cook the pasta for 8 to 12 minutes or until al dente, drain and set aside (reserving some of the pasta water)
Penne pasta
Step 3
  1. Place some oil into frying pan or with some spray oil, over a medium high heat. Add the marinated chicken mixture and cook stirring occasionally until the chicken is browned, remove the chicken and set aside.
Sunflower oil
Step 4
  1. Add the peppers, onion and stir constantly until the vegetables are nice and tender, but still crisp.
Step 5
  1. Add the chicken back to the pan
Step 6
  1. Add the tomato paste and a few spoonfuls of the reserved pasta water. 
Basil tomato paste
Step 7
  1. Add the cooked pasta and mix together thoroughly, adding a little more of the reserved pasta water until the sauce lightly coats all the pasta and is heated through.
Step 8
  1. Season as needed with salt and pepperand top with some fresh chopped coriander (optioanl).
Salt and pepper
Step 9
  1. Serve in the middle of the table with a mixed salad and choice of toppings (soured cream, cheddar , avocado, chopped tomato, chopped jalapeños and build your own fajita chicken pasta bowl, dig in and enjoy.

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