1lb (450g)boneless, skinless chicken breastscut into bite-sized pieces
2-3Tbspfajita seasoning(see recipe below)
1red onionpeeled and sliced
3bell peppers, sliced into 1-inch / 2.5cm strips
9½oz (270g)dried short-cut pasta
1cup (225g)canned diced tomatoes
3cups (700ml)chicken stock
1cup (115g)shredded cheese
sliced green onionsto garnish
a small bunch of fresh cilantro or parsleyto garnish
Fajita Seasoning Ingredients:
1/2Tbspground coriander seed
Heat olive oil in a large skillet over medium-high heat.
Add chicken and fajita seasoning then cook for about 3-4 minutes, or until almost cooked through.
Squeeze one lime, then stir in onions and peppers.
Cook, stirring occasionally, for about 4-5 minutes.
Add in pasta, diced tomatoes and chicken stock.
Once boiling, reduce the heat to a simmer and cook for about 12-15 minutes, or until the pasta is cooked al dente. Make sure you stir occasionally as the pasta can get stuck to the bottom of the pan quite easily.
Turn the heat off, then stir in shredded cheese.
Garnish with diced green onions and chopped fresh parsley or cilantro.
! Please read my tips and tricks in the article before making this recipe!