Chicken fajita pasta

Super-speedy to whip up, this fusion of Mexican and Italian will be loved by the whole family!

SERVES 4 PREP 20min COOK about 25min

• 275g (10oz) penne pasta

• 1tbsp olive oil

• 500g (1lb 2oz) chicken thigh fillets, skinless and cut into bite-size strips

• 1 onion, finely sliced

• 3 mixed peppers, deseeded and sliced

• 35g pack fajita seasoning mix

• 1tbsp tomato purée

• 2 x 200g tubs fresh tomato salsa

• 60g (2½oz) mature Cheddar, grated

• Sour cream, optional, to serve 1 Bring a large pan of salted water to the boil and cook pasta according to pack instructions until al dente. Drain.

2 Meanwhile, heat oil in a frying pan over medium-high heat. Fry chicken for 5min until cooked through. Lift on to a plate with a slotted spoon.

3 To the empty pan, add onion and peppers and fry over medium heat until softened and beginning to caramelise, about 8min. Add fajita seasoning mix, fry for 1min, then return chicken to pan with tomato purée, salsa and 50ml (2fl oz) water. Simmer for a few minutes, then add drained pasta and check seasoning.

4 Preheat grill to medium. Spoon pasta into a 2 litre (3½ pint) ovenproof dish, sprinkle over cheese and grill until bubbling and golden. Serve with a dollop of sour cream, if you like.

PER SERVING (WITHOUT SOUR CREAM): CALS 671; FAT 24g;

SAT FAT 8g; CARBS 69g