One of our favourite go to meals in our house are Chicken Fajitas. Not only are the quick and easy to make but they are delightfully low in points and bursting with flavour. This week, after having my regular craving for Fajitas but having no wraps or salsa in the house, I decided to turn our favourite dish into a pasta dish. My OH loved this one. The flavours or the spices burst through whilst the sour cream mellows the whole dish out a little. The sprinkling of fresh avocado on top adds a lovely freshness too!
Serve 2 = 9sp each (Flex)
100g dried pasta (I used penne)
300g chicken breast, raw and cut into bite sized chunks
1 large red onion, peeled and sliced
2 peppers, deseeded and sliced
2 garlic cloves, peeled and finely chopped
2 tsp of chilli powder, cumin and paprika
1 tsp ground coriander
Pinch of smoked paprika and cayenne pepper
2 tbsp tomato puree
500ml chicken stock (made with ½ stock cube)
Juice of ½ lemon
1 tbsp low fat soured cream
Handful of fresh coriander, roughly chopped
1 red chilli, deseeded and sliced (to garnish)
70g avocado, roughly chopped, sprinkled with salt and pepper and a twist of lemon
Fill the kettle and pop on to boil.
Take a large non stick sauce pan, pop on a medium heat, spray with 1kal and add the chicken. Season with salt and pepper and fry for 5-7 minutes until cooked through. Add the garlic, peppers and onions along with all the powdered spices and fry for another 3-4 minutes until the onion starts to soften. Stir in the tomato puree, fry for another minute and make up the chicken stock and add to the pan.
Pour the dried pasta directly to the saucepan, making sure the water covers it and simmer on a medium/high heat for 11-13 minute until the pasta is al dente. Turn the heat up to high to simmer off any excess water and then add the sour cream and stir through. Simmer for another minute. The sauce should have thickened nicely by now and absorbed into the pasta a little. Remove from the heat and stir through the fresh coriander and juice of ½ lemon.
Serve into bowls and top with the chopped avocado, a sprinkle of coriander and a few slices of chilli.