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This creamy fajita chicken pasta is an easy one-pot meal packed with protein, fibre and colourful vegetables. Tender chicken, wholegrain pasta and vegetables are cooked in a smoky fajita tomato sauce, then finished with Greek yoghurt for a creamy texture. It’s simple to prepare and ideal for a quick weeknight dinner or batch cooking.
1.
Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add diced chicken and sprinkle with half the fajita seasoning or spice mix. Cook for 4–5 minutes until lightly browned.
2.
Stir in onion, bell pepper and courgette. Cook for 2–3 minutes.
3.
Add in the pasta, remaining seasoning, a can of tomatoes and another can’s worth of water. Also add in the ketchup.
4.
Stir well and bring to a gentle boil.
5.
Reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and the sauce has thickened. If needed, add a splash of water. Check the chicken is fully cooked through.
6.
Turn the heat to low. Stir in Greek yoghurt and spinach. Stir until combined and the spinach has wilted. Do not let it boil after adding the yoghurt.
7.
Add cheese if using and allow to melt.
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Storage information
Cool completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge, then reheat until piping hot throughout. Add a splash of water or stock if needed.
Tip
For low fat, use 0% greek yogurt and reduce or omit cheddar. For a lower-carbohydrate option, reduce the pasta and add extra vegetables, or use a lower-carbohydrate pasta alternative.
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