Recipes
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
No need for the cheese that tops many Italian or Mexican-inspired dishes – the warming spices in this fusion give it plenty of flavour
(27 votes)
Cook: 35 Mins
Serves: 4
Price: £1.59 per serving
Nutritional Information
Each 524g serving contains
Energy
2059kj
493kcal
2059kj
493kcal
25%
Fat
4.2g
4.2g
Med
6%
6%
Saturates
0.5g
0.5g
Low
3%
3%
Sugars
12.1g
12.1g
High
13%
13%
Salt
0.89g
0.89g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
393kj/94kcal
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
1
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.
2
Add the onion to the pan and fry on high for 4-5 mins until starting to colour.
3
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.
4
Meanwhile, cook the farfalle pasta according to the pack instructions.
5
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.