CHICKEN FAJITA PASTA
410g chicken breasts, cut into strips; 350g penne pasta; 1 red onion, sliced; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 230g tomato salsa; 150ml low-fat sour cream
From the store cupboard
2tbsp tomato purée; 2tsp paprika; 1tsp chilli powder 1tsp ground cumin; ½tsp cayenne pepper; ½tsp garlic powder; 1½ tbsp olive oil
1. Mix together the paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1tbsp of oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
2. Meanwhile, cook the pasta according to the instructions. Drain well and set aside, reserving a little cooking water.
3. Heat the remaining oil in the pan and cook the onion with the remaining spices, stir for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft. Add the chicken back to the pan along with the tomato purée. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream.
4. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach a desired consistency
■ Chicken Mini Fillets (410g) – £2.20
■ Basics Pasta Shapes (500g) – 30p
■ 1 red onion – 10p
■ 1 red pepper – 50p
■ 1 yellow pepper – 50p
■ Basics Salsa Dip (300g) – 70p
■ Be Good to Yourself Soured Cream (300ml) – 70p
■ TOTAL: £5