Chicken-fajita-pasta

Chicken fajita fusilli

The paprika and cumin in the Mexican-style sauce give this fajita-inspired pasta a tasty kick!

By , 03 April 2018

(38 votes)

Chicken fajita fusilli
  • 15 Mins

  • Serves: 6

Nutritional Info
Each 349g serving contains
  • Energy

    1373KJ

    328KCAL

    16%
  • Fat

    5.2g

    low

    7%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    8.4g

    low

    9%
  • Salt

    0.28g

    low

    5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 300g Cook Italian Fusilli Tricolore
  • 1tbsp rapeseed oil
  • 300g Butcher's Selection Chicken Breast Fillet Portions, diced
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • ½tsp smoked paprika
  • ½tsp ground cumin
  • ¼tsp ground coriander
  • 1 red and 1 yellow pepper, deseeded and thinly sliced
  • 500g passata
  • 100g frozen sweetcorn
  • 40g Asda 30% Less Fat Mild Grated British Cheese
  • 3 Melis Pickled Hot Peppers, chopped, to serve (optional)
Method
  • Cook the fusilli according to the pack instructions, then drain well.

  • Heat the oil in a frying pan on a high setting. Cook the chicken, onion and garlic for 3 mins to colour the meat. Add the paprika, cumin and coriander. Cook for 1 min.

  • Add the peppers, passata and sweetcorn, then simmer, uncovered on a high heat, stirring, for 6 mins, or until the chicken is cooked. Stir through the pasta.

  • To serve, top with the grated cheese and the hot peppers, if using.