Chicken fajita pasta

11 INGREDIENTS • 4 STEPS • 35MIN

Chicken fajita pasta

Recipe

5.0

3 ratings
This super easy weekday winner has it all – succulent British chicken, a spicy creamy sauce, juicy peppers and al dente pasta. The best part? Only one pan to wash up.
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This super easy weekday winner has it all – succulent British chicken, a spicy creamy sauce, juicy peppers and al dente pasta. The best part? Only one pan to wash up.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
1 tbsp
olive oil
1 pack
(350 g)
M&S Oakham Gold mini chicken breast fillet
1 1/2 tbsp
M&S fajita seasoning
1
onion, finely sliced
2
M&S Remarksable Value red peppers
or green pepper
2 tbsp
tomato purée
300 g
M&S Remarksable Value penne pasta
1
M&S Remarksable Value chicken stock pot
100 ml
single cream
75 g
M&S Remarksable Value British extra mature cheddar, grated
2 tbsp
M&S fresh parsley, roughly chopped

Nutrition per serving

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Calories
548kcal
Fat
14.3 g
Saturates
6.5 g
Sugars
7.5 g
Salt
630.9 mg
Love This Recipe?
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Chicken fajita pasta
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Add the olive oil (1 tbsp) to a large saucepan and place over a medium heat. Add the chicken (1 pack) with ½ tbsp fajita seasoning (1/2 tbsp) and cook for 4-5 minutes until golden all over.
step 2
Add the onion (1) and red peppers (2) with the remaining fajita seasoning (1 tbsp) and cook for another 4-5 minutes until beginning to soften. Stir in the tomato purée (2 tbsp) and cook for 1 minute. Put the kettle onto boil.
step 3
Stir in the pasta (300 g) and stock pot (1) 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 cream (100 ml), most of the cheddar (75 g) and half the parsley (2 tbsp). 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.
step 4 Remove the lid and pour in the cream (100 ml), most of the cheddar (75 g) and half the parsley (2 tbsp). 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.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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