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.
Video
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.
Nutrition Facts
Chicken Fajita Pasta Bake
Amount per Serving
Calories
595
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
154
mg
51
%
Sodium
722
mg
31
%
Potassium
1213
mg
35
%
Carbohydrates
56
g
19
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
44
g
88
%
Vitamin A
1626
IU
33
%
Vitamin C
62
mg
75
%
Calcium
344
mg
34
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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