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Chicken fajita pasta bake.
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5 from 8 votes

Chicken Fajita Pasta Bake

Two of our favourite family meals combine in this easy, cheesy chicken fajita pasta bake! A delicious weeknight dinner the whole family will love.
Course Main Course, Pasta
Cuisine British, Fusion, Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 595kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 2 Chicken Breasts cut into thin strips
  • 1 tablespoon Olive Oil
  • 1 Onion peeled and sliced
  • 2 Garlic Cloves peeled and chopped
  • 2 Peppers cut into strips
  • 400 ml Passata
  • 1 teaspoon Sugar
  • 200 g Pasta rigatoni or penne
  • 150 g Cheddar grated
  • 5 Tortilla Chips crushed

Fajita Seasoning

  • 1 teaspoon Chili Powder
  • ½ teaspoon Salt
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Oregano
  • ½ teaspoon Cumin
  • ¼ teaspoon Cayenne

Instructions

  • Marinate the chicken in the homemade fajita spice blend. I ltry and do this the night before but try for at least 10 minutes. If leaving overnight, place the chicken in the fridge in a sealed contianer.
  • Preheat the oven to 200°c (180 fan/ Gas 6/ 400F)
  • Cook the pasta according to instructions, drain and set aside.
  • Meanwhile heat the oil in a frying pan and fry the onions, garlic and peppers for 3-4 minutes on a high heat.
  • Add the chicken strips and cook until the chicken changes colour.
  • Add the passata, sugar, salt and pepper and simmer for 10 minutes.
  • Mix the cooked pasta into the fajita sauce and then spoon into an oven-proof dish.
  • Sprinkle over the grated cheese and crushed tortilla chips and bake in the oven for 12-15 minutes until golden and bubbling.

Notes

Top Tips:
  • Get ahead and marinate the chicken in the fajita spices the night before and leave in the fridge until needed.
  • Use a store-bought fajita spice blend to save time.
 
Variations:
  • Use beef or pork strips instead of chicken.
  • Make it vegetarian by replacing the chicken with extra peppers.
  • Like your food spicy? Add 1 chopped red chili at the same time as the onion and garlic.
  • Feeding a crowd? Double or triple the recipe!
 
Storage:
Leftovers can be stored in the fridge for up to 2 days and reheated in the microwave. The pasta bake can also be frozen for up to 3 months.
 
Nutrition: 
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 595kcal | Carbohydrates: 56g | Protein: 44g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 722mg | Potassium: 1213mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1626IU | Vitamin C: 62mg | Calcium: 344mg | Iron: 4mg
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