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Syn Free Fajita Chicken Pasta/Weight watcher

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This fantastic pasta dish combines the delicious flavors of chicken fajitas in one mouth-watering meal that is perfect for the entire family.

I love fajita’s – I think it is all the different components – the seasoning and flavours, the grilled meat, onions and peppers, then all the amazing toppings from soured cream, to cheddar and cilantro.

But then there are the flour tortillas that are not exactly Slimming friendly. There are some tortillas/wraps that are low calorie, but let’s face it, one tortilla is never going to cut it for me when I fancy fajitas, so this Fajita Chicken Pasta is a perfect way around that.

About Time 

  • Prep Time  10 mins
  • Cook Time  20 mins
  • Total Time  30 mins

Yield: SERVES 4

  • Syn free per serving (or 0.5 syns when using olive oil)

    Ingredients:

    • 10.5 ounces (260g) of uncooked penne pasta (gluten-free option available)
    • 500g of chicken thighs (can substitute with chicken breast, beef, shrimp or pork)
    • juice from a small lime
    • 1 tablespoon of ground cumin
    • 1 tablespoon of paprika
    • 2 cloves of crushed garlic
    • 1 finely chopped jalapeno pepper (seeds removed)
    • 1 teaspoon of oregano
    • 1 teaspoon of salt
    • 2 teaspoons of sukrin: gold
    • 1 teaspoon of olive oil (2 syns) or spray oil for a syn-free option
    • 1/4 teaspoon of cayenne pepper (optional)
    • 1 sliced red onion
    • 1 sliced red pepper
    • 1 sliced green pepper
    • 1 courgette (zucchini), halved lengthways and sliced
    • 2 tablespoons of tomato paste
    • avocado spray oil
    • freshly chopped coriander (cilantro)

      Instructions:

      1. In a mini food processor, combine the lime juice, cumin, jalapeno, cayenne pepper (if desired), paprika, oregano, sukrin gold, salt, olive oil (or spray oil), crushed garlic, and a little salt. Pulse the mixture a few times until you get a paste.
      2. Coat the chicken thoroughly with the paste, cover and refrigerate for a few hours to marinade.
      3. Cook the pasta until it is al dente, drain and set aside (reserving some of the pasta water).
      4. Spray a frying pan with avocado spray oil over medium-high heat. Add the marinated chicken mixture and cook, stirring occasionally until the chicken is browned and fully cooked. Remove the chicken from the pan and set it aside.
      5. Add the peppers, onion, and courgette (zucchini) to the same frying pan and stir constantly until the vegetables are cooked but still crisp.
      6. Add the chicken back to the pan, along with the tomato paste and reserved pasta water.
      7. Add the cooked pasta and mix everything together until the sauce lightly coats the pasta and is heated through.
      8. Season as needed with salt and black pepper, and top with freshly chopped coriander.
      9. Serve with your choice of sides and toppings.
      10. Enjoy!

      Notes

      This recipe is gluten free, Slimming World and Weight Watchers friendly

      • Slimming World – syn free per serving (or 0.5 syns when using olive oil)
      • WW Flex Freestyle Smart Points – 7 per serving (use chicken breast)
      • Gluten Free – use gluten free pasta of choice

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