Recipes
Recipes

Chicken fajita fusilli

The paprika and cumin in the Mexican-style sauce give this fajita-inspired pasta a tasty kick!

The paprika and cumin in the Mexican-style sauce give this fajita-inspired pasta a tasty kick!

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(49 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 6

Cooking Time

Price: 70p per serving

Nutritional Information

Each 349g serving contains

Energy
1372kj
328kcal
16%
Fat
5.2g
Med
7%
Saturates
1.4g
Low
7%
Sugars
8.4g
Med
9%
Salt
0.28g
Low
5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
393kj/94kcal

Ingredients

300g Cook Italian Fusilli Tricolore

1tbsp rapeseed oil

300g Butcher's Selection Chicken Breast Fillet Portions, diced

1 onion, sliced

1 clove garlic, crushed

½tsp smoked paprika

½tsp ground cumin

¼tsp ground coriander

1 red pepper, deseeded and thinly sliced

500g passata

100g frozen sweetcorn

40g Asda 30% Less Fat Mild Grated British Cheese

3 Melis Pickled Hot Peppers, chopped, to serve (optional)

1 yellow pepper, deseeded and thinly sliced

Method

1
Cook the fusilli according to the pack instructions, then drain well.
2
Heat the oil in a frying pan on a high setting. Cook the chicken, onion and garlic for 3 mins to colour the meat. Add the paprika, cumin and coriander. Cook for 1 min.
3
Add the peppers, passata and sweetcorn, then simmer, uncovered on a high heat, stirring, for 6 mins, or until the chicken is cooked. Stir through the pasta.
4
To serve, top with the grated cheese and the hot peppers, if using.

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