So, I’m guessing that many of you reading this will be expecting me to write something about a South African Christmas. Well, sorry to burst your bubble but you will just have to wait another week for that one!
This week, however, I thought that I would do something a little bit different, something that I haven’t done for a while on my blog – making food!
This recipe is for one-pot chicken fajita pasta; this is a dish that is not only quick and easy, but one that saves on the washing up too. So without further ado, here’s how to make it:
- 3 tbsp oil (any will do. It can also be easily replaced with a low-fat cooking spray if you want a healthier option)
- 3 chicken breasts, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp chilli powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 5 cups milk
- 4 cups penne pasta
- 1 cup mozzarella, grated
- Heat the oil in a large pot over a high heat.
- Add the chicken and cook until there is no pink is visible, then take the chicken out and leave to rest on a plate.
- Add the peppers and onion, cooking until the onion is soft.
- Then add the chicken back to the pot with the salt, pepper, chilli powder, cumin and garlic powder, stirring until everything is evenly coated.
- Add the milk and the pasta, stirring constantly to prevent any pasta from sticking to the bottom of the pot.
- Cook for about 10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta. If it does not thicken then you can add a teaspoon of cornflour mixed with a splash of milk.
- Add the mozzarella and mix until it has melted.
- Serve and enjoy!