Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.
Fajita Pasta
By Chatelaine12
PREP TIME
20 min
TOTAL TIME
35 min
Makes
5 servings
Take your fajita recipe out of the wrap and into the pan with this noodle-y new spin.
Ingredients
- 300 g elicoidali , or penne
- 1 tbsp olive oil , divided
- 2 skinless, boneless chicken breasts , cut crosswise into strips
- 2 tsp ground chili powder
- 1 onion , thinly sliced
- 1 red sweet pepper , thinly sliced
- 1 yellow sweet pepper , thinly sliced
- 1 green sweet pepper , thinly sliced
- 1 156-mL can tomato paste
- 3/4 tsp salt
- 1/2 tsp granulated sugar
- grated cheddar , or monterey jack (optional)
Instructions
- Cook pasta, following pack-age directions but omitting salt, until tender, 12 to 14 min. Drain, reserving 1 1/2 cups pasta water.
- Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then chicken. Sprinkle with chili powder. Stir-fry chicken until almost no pink remains, 3 to 5 min. Transfer to a plate.
- Add remaining 1 tsp oil to pan, then onion and peppers. Cook, stirring occasionally, until veg-etables are tender, 5 to 6 min. Add tomato paste, salt, sugar and 1 cup reserved pasta water to pan. Cook for 2 min. Stir in pasta and chicken. Stir in remaining ½ cup pasta water, if needed. Sprinkle with cheese, if desired.
Nutrition (per serving)
- Calories
- 438,
- Protein
- 34 g,
- Carbohydrates
- 62 g,
- Fat
- 6 g,
- Fibre
- 6 g,
- Sodium
- 450 mg.
FILED UNDER: chicken recipes Easy dinners Italian lunch pasta
