Serves 5
Directions
- 1Cut 300-350g boneless chicken into cubes.
- 2Marinate the chicken with 1 tsp black pepper, ½ tsp salt, and the juice of 1 large lemon.
- 3Mix everything and let it marinate (even 15–20 minutes helps).
- 4Heat 2–3 tbsp oil in a pan.
- 5Cook chicken on low flame until done.
- 6Remove the cooked chicken and set aside.
- 7Add 1–2 chopped tomatoes to the same pan and cook until soft.
- 8Mix together ~1 tsp salt, ½–1 tsp chili powder, 1 tsp paprika, ½ tbsp crushed cumin (zeera), ½ tbsp garlic powder, and 1 tsp black pepper to make the fajita seasoning.
- 9Add half of the fajita seasoning to the tomatoes.
- 10Add the cooked chicken to the tomato mixture.
- 11Mix well and let it simmer.
- 12In another pan, heat some oil.
- 13Add capsicum (any colors: green, red, yellow) and 1 sliced onion.
- 14Sauté lightly, keeping them a bit crunchy.
- 15Add 1 tbsp chopped garlic and the remaining fajita seasoning to the vegetables.
- 16Add boiled penne pasta.
- 17Add the chicken + tomato mixture.
- 18Add 1 packet cream, ~1½ cups milk, and ~½ bowl cheddar cheese.
- 19Sprinkle paprika and add oregano.
- 20Mix everything until creamy and well combined.
Ingredients
- 300 g boneless chicken, cut into cubes
- 1 tsp black pepper
- 0.5 tsp salt
- 1 large juice of lemon
- 2 tbsp oil
- 1 -2 chopped tomatoes
- 1 tsp salt
- 0.5 -1 tsp chili powder
- 1 tsp paprika
- 0.5 tbsp crushed cumin (zeera)
- 0.5 tbsp garlic powder
- 1 tsp black pepper
- oil
- capsicum (any colors: green, red, yellow)
- 1 sliced onion
- 1 tbsp chopped garlic
- boiled penne pasta
- 1 packet cream
- 1.5 cups milk
- 0.5 bowl cheddar cheese
- paprika
- oregano
Equipment
pan
Tips
- Even 15-20 minutes of marinating the chicken helps.
- Sauté the vegetables lightly to keep them a bit crunchy.
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