Chicken fajita pasta
Chicken fajita pasta
747kcal Per person
42g Protein
70g Carbs
33g Fat
10g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ teaspoon oregano, dried (1 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- 1 bell pepper
- ¼ onion
- 2 tomatoes
- ½ jalapeño pepper
- ½ cube vegetable bouillon
- 2 tablespoons cream cheese, reduced fat (30 ml)
- 1 ½ fluid ounce water (45 ml)
- 1 ounce cheddar cheese, shredded (28 g)
Preparing this recipe
- Cook the pasta according to the instructions on the package.
- Cut the chicken into strips and mix them in a bowl with the oil, paprika, oregano, cumin and chili powder. Let it marinate for a while.
- Meanwhile, slice the bell pepper into thin strips and the onion into half rings. Dice the tomatoes and finely chop the jalapeño pepper.
- Heat a pan and cook the chicken strips for 4 minutes. Then add the bell pepper, onion and jalapeño and cook for another 4 minutes. Crumble the bouillon cube over the pan and add the tomatoes, along with the cream cheese and water. Stir everything well. Let it simmer on low heat for about 4 minutes until the sauce becomes creamy and the bell pepper softens. Season with salt and pepper to taste.
- Stir the pasta into the sauce.
- Serve the pasta on a (deep) plate and sprinkle with cheese.
Tip van FitChef
Garnish with fresh parsley.
