Handy chicken fajita pasta bake to dish up on a lazy bank holiday Monday

For marinating the chicken

• ½ teaspoon chilli flakes
• 1 teaspoon cumin
• 2 teaspoons oregano
• 2 teaspoons smoked paprika
• Salt and pepper to taste
• Juice of 1 lime

Easy One Pot Chicken Fajita Pasta

• 2 large chicken breasts diced
• 2 tablespoons olive oil
• 1 green bell pepper sliced
• 1 yellow bell pepper sliced
• 1 red bell pepper sliced
• 1 large onion sliced
• 3 cloves garlic crushed
• 300g fusilli pasta 
• 350ml passata
• 650ml water 
• 200g cheddar cheese
• Green salad to serve

Method

1. Mix together all the marinade ingredients. Add the diced chicken and mix thoroughly to coat. Ideally put in the fridge and leave to marinate for 1-2 hours. Alternatively, if you don’t have the time, just continue with the recipe.
2. Put the oil in a wide ovenproof pan and heat over a high heat for 1 minute. Add the marinated chicken and brown for 2-3 minutes, stirring regularly. Remove the chicken from the pan and put on a plate.
3. Turn down the heat under the pan and add the sliced onion and peppers. Fry for 3 minutes until softened. Add the garlic and cook for a further 2 minutes.
4. Return the chicken and any juices to the pan, along with the pasta, passata and water. Bring to the boil. Cover with a lid and cook for 10 minutes, stirring once or twice until the pasta is nearly al dente. Meanwhile preheat your oven to 220C / 200C fan / gas mark 7.
5. Remove the lid. Stir the pasta, then sprinkle over the cheddar cheese. Cook in the preheated oven for 10-15 minutes until the cheese is melted and bubbling and the pasta is cooked to your liking.
6. Serve with a green salad.