Cooking Instructions
1.
Add the
olive oil (15 mL)
to a large saucepan and place over a medium heat. Add the
M&S Oakham Gold mini chicken breast fillets (1 pack)
with ½ tbsp
M&S fajita seasoning (3 g)
and cook for 4-5 minutes until golden all over.
2.
Add the
onion (1)
and
red peppers (2)
with the remaining
M&S fajita seasoning (7 g)
and cook for another 4-5 minutes until beginning to soften. Stir in the
tomato purée (30 g)
and cook for 1 minute. Put the kettle onto boil.
3.
Stir in the
penne pasta (300 g)
and
chicken stock (1 pot)
before pouring over 800-900mls of just boiled water (depending on how saucy you want it). Stir well, bring to a boil then reduce to a low simmer, cover with a lid and cook gently for 15-18 minutes until the pasta is cooked, stirring occasionally.
4.
Remove the lid and pour in the
single cream (100 mL)
, most of the
M&S Cornish Cove extra mature cheddar (75 g)
and half the
parsley (6 g)
. Increase the heat to medium and cook for 1 minute, stirring until everything is well combined. Season to taste then serve with the remaining cheese and parsley sprinkled on top.