Ingredients
400g chicken breast (raw weight), cut into strips
4 large capsicums (500g approx), cut into strips
1 large onion (125g approx), sliced
1 tbs minced garlic
2 cans diced tomatoes
30g fajita seasoning
75g reduced-fat tasty cheese
Salt & pepper to taste
Method
Pre-heat oven at 180°C/350°F
Cook pasta as per package directions. Make sure it’s al dente and not overcooked.
Preheat a non-stick pan. Cook the chicken for 5 minutes until brown on the sides. Remove and set aside.
In the same pan, add the capsicum and onions and cook until the veggies become a little tender. Add garlic and cook for a further minute. Add the diced tomatoes and fajita mix. Stir through and let it simmer for 3-5 minutes. Season with salt and pepper to taste.
Remove the fajita mix from heat, stir through the cooked pasta add the whole mixture to a deep baking dish. Sprinkle the cheese on top and bake for 15-20 minutes. Enjoy!
Recipe and photography by @the_healthy_diary