Name: Chicken fajita pasta
Total time: 2100 s
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 pack mini chicken breast fillet; 1 1/2 tablespoon fajita seasoning; 1 onion; 2 red pepper; 2 tablespoon tomato purée; 300 gram penne pasta; 1 pot chicken stock; 100 millilitre single cream; 75 gram extra mature cheddar; 2 tablespoon parsley

Step 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.

Step 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.

Step 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.

Step 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.

Chicken fajita pasta

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