Chicken

Fajita-spiced chicken and tomato farfalle

No need for the cheese that tops many Italian or Mexican-inspired dishes – the warming spices in this fusion give it plenty of flavour

By , 18 December 2019

(7 votes)

Fajita-spiced chicken and tomato farfalle
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 524g serving contains
  • Energy

    2061KJ

    493KCAL

    25%
  • Fat

    4.2g

    low

    6%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    12.1g

    low

    13%
  • Salt

    0.89g

    low

    15%
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 1tsp rapeseed oil
  • 4 small chicken breasts
  • 1 red onion, sliced
  • 300g frozen sliced mixed peppers
  • 35g pack Asda Sizzlin’ Fajita Seasoning
  • 400g tin chopped tomatoes
  • 300g Asda Farfalle pasta
  • 1 red chilli, sliced, to serve
  • 2tbsp chopped coriander, to serve
Method
  • Heat the oil in a pan and fry the chicken for 4 mins each side or until cooked through. Remove from the pan and keep warm.

  • Add the onion to the pan and fry on high for 4-5 mins until starting to colour.

  • Add the peppers and fajita seasoning and stir. Add the tomatoes, bring to a simmer, reduce the heat and cook for 10 mins or until thickened.

  • Meanwhile, cook the farfalle pasta according to the pack instructions.

  • Drain the pasta, then stir into the sauce. Divide between 4 plates. Slice the chicken and use to top the pasta. Scatter with the red chilli and coriander to serve.