Fajita Pasta Weight Watchers Food

CHICKEN FAJITA PASTA | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook the pasta as per the instructions on the packet. In a pestle and mortar, mix the cumin, coriander, chilli flakes, garlic salt and chilli powder until thoroughly combined.
• Spray a pan with low calorie cooking spray and cook the sliced chicken for 5 minutes. Add the spice mix and tomato puree and cook for 3 minutes.
• Add the sliced peppers and onions, along with 200ml of water and mix well. Leave to cook for 10 minutes until the chicken is cooked through and the peppers and onions have just started to soften.
• Drain the pasta and combine with the chicken fajita mix. Serve with a dollop of fat free yoghurt, or a different topping of your choice!

FAJITA PASTA | WEIGHT WATCHERS

Steps:

• Cook the pasta in a large saucepan according to the packet instructions and once cooked, drain thoroughly.
• Whilst the pasta is cooking, thinly slice the chicken, sprinkle over the fajita mix and toss so that all of the chicken is covered in the spices. Set aside.
• Thinly slice the peppers and onions.
• Heat a large non stick frying pan over a high heat with 10 sprays of no calorie oil. Add the seasoned chicken strips and cook for 1 - 2 minutes, stirring all the time until they start to colour. Add the onions and peppers and stir continuously over a high heat for 5 - 7 minutes until all the ingredients are brown.
• If the fajita mix starts sticking to the bottom of the pan, add a couple of tablespoons of water and scrape with a wooden spoon (so that it doesn't continue to cook and burn). You want the fajita mix to have a bit of a charred look but you do not want it to burn!
• Check that the chicken is thoroughly cooked through by cutting the biggest piece that you can find in half and checking the inside.
• Take off the heat, add 1 tablespoon of water and give the mix a final stir before adding it to the cooked pasta. Return the pan to the heat and warm through.

ORANGE CHICKEN FAJITAS - WEIGHT WATCHERS

Steps:

• Preheat the oven to 200. Wrap the tortillas in foil and bake untiln warmed through, about 5 minutes.
• Meanwhile, in a large nonstick skillet, heat the juice concentrate and oil over medium-high heat until bubbling. Add the chicken, coriander, chili powder, and salt; cook, stirring, until the chicken is cooked through, 5-10 minutes, adding a little water if the pan becomes dry. Stir in the bell peppers; simmer until the mixture thickens. Remove from the heat and keep warm.
• To serve, top a warm tortilla with 3/4 cup of the chicken mixture and 1 tablespoon of the sour cream.
• Cook's Tip: You can warm the tortillas in the microwave, 2 at a time, between layers of damp paper towels. Microwave on HIGH, turn tortillas every 10 seconds, until soft, about 40 seconds. Resume the recipe at step 2.