I love a good bit of Mexican food, and I also love pasta.
I’ve been coming up with recipes over the past few months which are full of veggies and lower in calories and so I wondered if it would work to make the filling for fajitas, but then put it in a pasta bake instead of spooning it into wraps – fulfilling my pasta-cravings and my mexican-food love, with the veggies making it nice and filling and low in calories….
…so I tried it out – and it worked!
I wanted to try to get the sauce to be a little like the creamy, spicy, warm splodges that always end up on your plate after you have fajitas – the bits that drop out, with cream and salsa and fajita goodness in – and I think I’ve just about managed it (If I do say so myself!)
This was the perfect dinner to spoon out in front of the telly – proper home cooking that tastes really indulgent and naughty, but actually has less than 500 calories a portion – absolutely winner!
Hope you enjoy it – do let me know if you try it out and tag me on instagram!
Serves: 4 Calories per portion: 475
What You Need:
- 400g Chopped Tomatoes
- 2 Green Peppers
- 1 Yellow Pepper
- 2 Red Peppers
- 230g Fusilli or similar pasta
- 350g Chicken Breast (Approx 2 Chicken Breasts)
- 350g Courgette (Approx 2 Courgettes)
- 130g Light Philadelphia
- 30g Schwartz Perfect Shake Fajita Seasoning
- Large Saucepan
- Large Frying Pan
- Large Ovenproof Dish
How To Do It:
- Preheat the Oven to 200’C.
- Set the pasta cooking until soft. Save the Pasta water once the pasta is cooked. (The starchy pasta water is perfect for sauces!)
- Chop the Peppers, Courgette and Chicken.
- Fry the Chicken until nearly cooked through.
- Add the Courgette, Peppers and half of the Schwartz Fajita Seasoning.
- Mix well and cook through.
- Ladle in a few ladlefuls of pasta water and add the Light Philadelphia.
- Add the rest of the Seasoning and mix through.
- Add the Chopped Tomatoes. Mix well.
- Simmer for 5-10 minutes until thickening.
- Pour the cooked Pasta into the ovenproof dish.
- Pour the sauce over the top and mix through.
- Bake in the Oven for 20 minutes or until the pasta bake is getting golden and crispy on top (or set aside at this point to bake later)
- Enjoy!
Leftovers can be kept in the fridge for up to 5 days or frozen for reheating later.
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