Chicken fajita pasta recipe
You can't go wrong with this crowd-pleasing pasta dish which, once the chicken is marinated in the fajita seasoning, only takes 20 minutes.
Tip: to achieve a deeper depth of flavour to your chicken, try and remember to marinate the day before.
Ingredients
- 50 g fajita seasoning
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 800 ml hot chicken stock
- 300 g farfalle pasta
- 1 x 400g/14oz chopped tomatoes tin
- 1 green pepper, deseeded and cut into strips
- 1 red pepper, deseeded and cut into strips
- 1 yellow pepper, deseeded and cut into strips
- 600 g skinless, boneless chicken thighs, cut into strips
- 1.8 oz fajita seasoning
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 28.2 fl oz hot chicken stock
- 10.6 oz farfalle pasta
- 1 x 400g/14oz chopped tomatoes tin
- 1 green pepper, deseeded and cut into strips
- 1 red pepper, deseeded and cut into strips
- 1 yellow pepper, deseeded and cut into strips
- 21.2 oz skinless, boneless chicken thighs, cut into strips
- 1.8 oz fajita seasoning
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 3.4 cups hot chicken stock
- 10.6 oz farfalle pasta
- 1 x 400g/14oz chopped tomatoes tin
- 1 green pepper, deseeded and cut into strips
- 1 red pepper, deseeded and cut into strips
- 1 yellow pepper, deseeded and cut into strips
- 21.2 oz skinless, boneless chicken thighs, cut into strips
Details
- Cuisine: Pasta
- Recipe Type: Slow cooker
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Place the chicken into a suitable mixing bowl. Add the fajita seasoning and stir well to thoroughly mix and set aside for 30 minutes or, ideally, overnight.
- Select brown/sauté on your slow cooker and allow to heat.
- Add the oil and the chicken and stir-fry for around 5 minutes, stirring occasionally allowing the chicken to brown. Add the onion and continue cooking for a further 2–3 minutes.
- Pour in the hot stock, add the pasta and briefly stir. Then pour in the chopped tomatoes and do not stir.
- Place the peppers onto a square piece of foil and loosely fold around, crimping the edges to make a parcel. Sit the parcel on top of the tomatoes – this prevents the peppers from getting too mushy.
- Secure the lid and select manual, high pressure, 5 minutes.
- Once the time has finished, switch the slow cooker to keep warm for a further 5 minutes before carefully venting it.
- Remove the lid and using a pair of tongs, carefully release the peppers from the foil pack and empty into the bowl. Stir well to combine the ingredients. Adjust the seasoning and serve ladled into warm pasta bowls.
- To serve, you can add a dollop of sour cream, a handful of grated cheddar and a scattering of chopped jalapeños.
This recipe is courtesy of Crock-Pot.
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