For this Fajita Chicken Pasta – I have used chicken breast, as that’s what I had at the time, but beef strips would work just as well, or if you are vegetarian, just a delicious mix of vegetables with the seasoning would be perfect too.

The first part is the seasoning for the chicken. I add all the spices to my Cuisinart Mini Food Processor, so it makes an amazing Fajita Paste. I use olive oil for the paste or spray oil if I really want to keep this syn free. I also add a little bit of sukrin gold (a natural sweetener with no aftertaste).
Once the paste is made, add it to a bowl with the chicken (or other protein of choice) and mix to marinate well and then I cover and refrigerate for a few hours, for the flavours to really get absorbed into the meat. You could make this up in the morning, and then it will be ready to cook at dinner time, or even prepare the night before and leave it marinating until ready to be cooked.
To brown the meat once ready, just use a frying pan or skillet sprayed with a little spray oil and add in the meat, searing until lightly browned.


  • 300g (10.5oz)  of uncooked penne pasta (can use a gluten free option)
  • 2 chicken breasts (approx 500g/17.5ox) , sliced into strips (or you can use beef or pork)
  • juice of a small lime
  • 2 teaspoons of ground cumin
  • 2 teaspoons of paprika
  • 2 cloves of garlic crushed
  • 1 jalapeno pepper , finely chopped (seeds removed)
  • 1 teaspoon of oregano
  • 2 teaspoon of sukrin: gold (or other sweetener of choice)
  • 1 teaspoon of olive oil (2 syns) - or use spray oil to make this completely syn free
  • 1/4 tsp of cayenne (optional) - omit if you don't like it too spicy
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 courgette (zucchini), halved lengthways and sliced
  • 2 tablespoons of tomato paste
  • spray oil
  • fresh chopped coriander (cilantro)


  1. Add to a mini food processor the lime juice, cumin, jalapeno, cayenne pepper, paprika, oregano, sukrin gold, olive oil (or spray oil), crushed garlic and a little salt and blitz a few times until you have a paste. Add to the chicken and mix to coat thoroughly. Refrigerate for a few hours to marinade.
  2. Cook the pasta until al dente, drain and set aside (reserving some of the pasta water)
  3. Spray a frying pan with some spray oil, over a medium high heat. Add the marinated chicken mixture and cook stirring occasionally until the chicken is browned, remove the chicken and set aside.
  4. ......................................

for full instruction please see :


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