Fajita-style Pasta is a modern Fusion recipe for a dish of penne pasta and chicken breasts strips served in a tomato-based sauce with a Mexican-style fajita spice flavouring. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fajita-style Pasta.
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This is a fusion recipe combining Mexican and Italian flavours. Here penne or rigatoni pasta is served in a spicy Mexican influenced sauce of chicken and yellow bell peppers with taco seasoning. This makes an easy but flavourful midweek meal.
Ingredients:
2 tbsp olive oil
2 large skinless chicken breasts, cut into strips
1 onion, thinly sliced
1 red bell pepper, de-seeded and sliced into strips
1 yellow bell pepper de-seeded and sliced into strips
1 garlic clove, crushed
1⁄4 tsp chilli powder
1 heaped tsp sweet smoked paprika
1⁄2 tsp dried oregano
1 tsp ground coriander
1⁄2 tsp ground cumin
3 tbsp tomato purée
80ml double cream
350g penne or rigatoni pasta
1⁄2 small bunch of flat-leaf parsley, finely chopped
grated parmesan or cheddar cheese, to serve
Method:
Place a large, shallow casserole or deep frying pan over medium heat. Once hot add the oil and use to fry the chicken for about 5 minutes, or until golden all over. Remove the meat with a slotted spoon and set aside.
Return the pan to the heat and use to fry the onion and bell peppers for 8&x#2013;10 minutes. At this point add the garlic, dry spices and herbs. Stir to combine then cook for 1 minute. Now stir in the tomato puree and cook for 2 minutes more.
Return the chicken to the pan and pour in the cream, stirring to mix everything together. Season to taste.
Cook the pasta according to the package instructions. Once al dente drain the pasta, reserving 150ml of the cooking water.
Add the pasta to the pan with the chicken and bell peppers and pour in 50ml of the reserved cooking water. Stir everything together, adding a little more water if you need to loosen the mixture. Season to taste then stir through the parsley.
Divide the mixture between six warmed serving bowls then top with a little grated cheese and extra chopped parsley. Serve immediately.
