Fajita Pasta

13

PREP TIME

20 min

TOTAL TIME

35 min

Makes

5 servings

Fajita Pasta

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.

Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.

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