Chicken Fajita Pasta

I found this recipe when I was scrolling through my favourite recipe app Yummly. I love Mexican food (or at least Mexican inspired), and I love pasta so when I saw this recipe I had to try it. 

This is the recipe I found. I chopped up the chicken thighs, and coated them in smoked paprika, cumin, salt and cracked black pepper.

DSC_0045.jpg

Then I heated up some oil in a large frying pan and fried the chicken in it until cooked through. Once the chicken was done I took it out of the pan and put it aside on a plate.

DSC_0046.jpg

In the same pan I heated up a little more oil and cooked the capsicum, banana pepper, corn, onion, chilli, garlic, and the rest of the cumin and smoked paprika. If you want the dish to be spicier add more chilli or some cayenne pepper.

DSC_0047.jpg

Make sure the spices are thoroughly mixed in with the veggies and cook until the veggies are soft. When the veggies are soft remove them from the pan and put them aside on the same plate as the chicken.

DSC_0049.jpg

In the same pan mix together the diced tomatoes, chicken stock, whipping cream, and pasta.

DSC_0050.jpg

Bring the sauce and pasta mix to the boil then turn it down to a simmer, and put the lid on. Cook the mixture for about 15 minutes or until the pasta is soft. If your pan is big enough add the chicken and veggies back into the pasta sauce mixture. If not find a saucepan that is big enough and put the veggies, chicken, and sauce into it.

DSC_0052.jpg

Put the pot on a high heat and stir the mixture until everything is completely mixed together and the chicken is heated through (about 2-3 minutes).

Ingredients (for about 6 serves)

  • 1 pound boneless, skinless chicken thigh
  • 1 tbsp of smoked paprika
  • 1/2 tbsp of ground cumin
  • 1 tsp of salt
  • 1 tsp of freshly ground black pepper
  • 1 1/2 cup of diced onion
  • 1 1/2 cups of diced capsicum (try to get different colours so the meal is more colourful, we only had green)
  • 1/2 cup of diced banana peppers
  • 3-4 cloves garlic, minced
  • 2 cups of chicken stock
  • 1/2 cup of whipping cream
  • 1 400g can of diced tomatoes
  • about 3 cups penne pasta (roughly 1/2 a cup per person)
  • Optional: 1-2 tsp of chilli paste/powder, 1-2 tsp of cayenne pepper.

Method

  1. Chop up the chicken thighs, and coat them in smoked paprika, cumin, salt and cracked black pepper.
  2. Heat up some oil in a large frying pan and fry the chicken in it until cooked through. Once the chicken is done take it out of the pan and put it aside on a plate.
  3. In the same pan heat up a little more oil and cook the capsicum, banana pepper, corn, onion, chilli, garlic, and the rest of the cumin and smoked paprika. If you want the dish to be spicier add more chilli or some cayenne pepper.
  4. Make sure the spices are thoroughly mixed in with the veggies and cook until the veggies are soft. When the veggies are soft remove them from the pan and put them aside on the same plate as the chicken.
  5. In the same pan mix together the diced tomatoes, chicken stock, whipping cream, and pasta.
  6. Bring the sauce and pasta mix to the boil then turn it down to a simmer, and put the lid on. Cook the mixture for about 15 minutes or until the pasta is soft.
  7. If your pan is big enough add the chicken and veggies back into the pasta sauce mixture. If not find a saucepan that is big enough and put the veggies, chicken, and sauce into it.
  8. Put the pot on a high heat and stir the mixture until everything is completely mixed together and the chicken is heated through (about 2-3 minutes).
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s