Chicken Fajita Pasta Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Chicken Breasts (cut into thin strips)
- 1 tbsp Olive Oil
- 1 Onion (peeled and sliced)
- 2 Garlic Cloves (peeled and chopped)
- 2 Peppers (cut into strips)
- 400 ml Passata
- 1 tsp Sugar
- 200 g Pasta (rigatoni or penne)
- 150 g Cheddar (grated)
- 5 Tortilla Chips (crushed)
- 1 tsp Chili Powder
- Β½ tsp Salt
- 1 tsp Smoked Paprika
- Β½ tsp Onion Powder
- Β½ tsp Garlic Powder
- Β½ tsp Oregano
- Β½ tsp Cumin
- ΒΌ tsp Cayenne
Method
- Marinate the chicken in the homemade fajita spice blend. I ltry and do this the night before but try for at least 10 minutes. If leaving overnight, place the chicken in the fridge in a sealed contianer.
- Preheat the oven to 200Β°c (180 fan/ Gas 6/ 400F)
- Cook the pasta according to instructions, drain and set aside.
- Meanwhile heat the oil in a frying pan and fry the onions, garlic and peppers for 3-4 minutes on a high heat.
- Add the chicken strips and cook until the chicken changes colour.
- Add the passata, sugar, salt and pepper and simmer for 10 minutes.
- Mix the cooked pasta into the fajita sauce and then spoon into an oven-proof dish.
- Sprinkle over the grated cheese and crushed tortilla chips and bake in the oven for 12-15 minutes until golden and bubbling.