This has become a firm favourite in our house. During the summer when we’re both working during the day and doing gym/exercise in the evening, it’s a quick and easy dinner that we want. Welcome, fajita pasta.

This dish can absolutely be made in bulk for meal prep or as a once off. We like to do both. Sometimes (very often!) I cook way too much pasta than is necessary so unintentionally we end up with lunch for the next day. This recipe serves two, but I’m leaving you to determine your own quantity of pasta!!

Hope you enjoy!

Amy x

Ingredients
180g chicken
Half a red pepper
Half a courgette
Half a red onion
1 tsp minced garlic
1 tsp fajita seasoning
1 tbsp tomato puree
1 heaped tbsp light cream cheese
Penne
Salt
Mozzarella, grated

Method
Cut the chicken and vegetables into whatever shape and size you like.

Cook in a non stick pan with the fajita seasoning until the veggies are softened and the chicken is cooked through.

Cook your desired quantity of pasta in a saucepan of salty water.

Mix the tomato puree and cream cheese into the chicken and veg, adding a splash of pasta water to loosen the sauce.

Once the pasta is cooked, drain and mix into the chicken and veg. Sprinkle with mozzarella and grill until crispy on top.