Ingredients:
1 tbsp olive oil
2 chicken breasts, sliced into strips
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 garlic cloves, minced
1 tbsp fajita seasoning
300g pasta (penne or fusilli work well)
400g can chopped tomatoes
200ml chicken broth
100ml double cream
Salt and pepper, to taste
Fresh coriander, chopped, for garnish
Grated cheese, for serving (optional)
Instructions:
Cook the Pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Chicken and Vegetables:
In a large frying pan or skillet, heat the olive oil over medium-high heat.
Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Cook the Vegetables:
In the same pan, add the sliced red onion, red, yellow, and green bell peppers. Cook until softened, about 5 minutes.
Add the minced garlic and fajita seasoning, and cook for another 1-2 minutes until fragrant.
Make the Sauce:
Add the can of chopped tomatoes and chicken broth to the pan. Stir well to combine.
Bring the mixture to a simmer and cook for 5-10 minutes until the sauce has reduced slightly.
Combine Ingredients:
Return the cooked chicken to the pan and stir in the double cream. Cook for another 2-3 minutes until heated through.
Add the cooked pasta to the pan and toss to coat in the sauce. Season with salt and pepper to taste.
Serve:
Divide the pasta among serving plates.
Garnish with fresh chopped coriander and grated cheese, if using.
Serve immediately.