I used Fry’s chicken style strips, but feel free to use any mock chicken, or leave it out if mock meat isn’t your thing.
Yield; Three servings Cook time; 20 minutes
- One red pepper,thinly sliced
- One small onion, thinly sliced
- One clove of garlic, minced
- 180g(6oz) pasta (I used spirali)
- One 400g(14oz) tin of chopped tomatoes
- Two tablespoons of tomato puree
- Fajita spice mix;-
- One teaspoon of chilli powder (I used mild, because I don’t like too much spice, but use whatever strength you prefer)
- Half a teaspoon of cumin
- Half a teaspoon of salt
- Half a teaspoon of smoked paprika
- Quarter of a teaspoon of cayenne pepper
- Quarter of a teaspoon of black pepper.
- Firstly, defrost the chicken style strips. Mix together the spice mix and sprinkle two thirds of it over the “chicken”. Stir well to make sure everything is evenly coated. Refrigerate for 30 minutes.
- Heat a teaspoon of oil in a frying pan over a medium heat. Add the garlic and cook for one minute before stirring through the onion and pepper.
- Allow the vegetables to cook for five minutes before adding the tomato puree. Cook for two minutes before adding the chicken style strips and chopped tomato. Keep giving everything a poke and moving everything around so nothing sticks.
- Sprinkle over the remaining spice mix, cover and leave to cook for a further 10 minutes. Keep giving everything a good stir from time to time.
- While you’re waiting for the fajita chicken mixture to finish cooking, boil the pasta as per the instructions on the packet.
- Drain the cooked pasta and fold it through the fajita “chicken”, ensuring everything is well combined.
You can alter the heat as per your own preference. Omit the cayenne pepper if you don’t like spice, or if you like spice then use a hotter chilli powder. A lovely way to use up leftovers is to refrigerate them and serve cold as a pasta salad.
Bye for now 🙂