Chicken Fajita Pasta

Instructions

1. 1

   Deseed and thinly slice the peppers, thinly slice the onion, mince the garlic and grate the cheddar. On a separate board, cut the chicken into short strips about 1 cm thick.

2. 2

   Bring the water to a boil in a large saucepan with 1/2 teaspoon of the salt. Add the pasta and cook according to the packet instructions until just tender, usually 10–12 minutes. Reserve 150 ml of the cooking water, then drain. Cook the chicken and vegetables while the pasta boils.

3. 3

   Heat 2 teaspoons of the oil in a large, deep frying pan over medium-high heat. Add the chicken, 1/4 teaspoon of the salt and all the black pepper. Cook for 7–9 minutes, turning occasionally, until lightly browned and the thickest pieces reach 74°C/165°F internally. Transfer to a plate.

4. 4

   Add the remaining teaspoon of oil, peppers and onion to the same pan. Cook over medium-high heat for 6–8 minutes, stirring occasionally, until softened with some browned edges. Reduce the heat to medium, add the garlic, paprika, cumin and oregano, and stir for 30 seconds.

5. 5

   Add the canned tomato with its juice and the remaining 1/4 teaspoon of salt. Simmer for 5 minutes, scraping up any browned bits. Reduce the heat to low and stir in the cream cheese until melted, about 1–2 minutes.

6. 6

   Return the chicken and its juices to the pan, then add the drained pasta and reserved cooking water. Toss over low heat for 1–2 minutes until everything is hot and coated. Remove from the heat, stir in the cheddar until melted, and divide between four bowls.