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Fajita chicken & mushroom pasta

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

 375 g farfalle pasta
 3 tbsp olive oil
 300 g cup mushrooms, thickly sliced
 2 chicken breast fillets, trimmed, thinly sliced across the grain
 1 brown onion, halved, thinly sliced
 2 tbsp fajita seasoning
 1 red capsicum, cut into thin strips
 400 g jar tomato pasta sauce
 ¾ cup chicken stock
 2 tbsp chopped flat leaf parsley, optional
 Sour cream and corn chips, to serve
1

Cook pasta in a large saucepan of boiling, salted water following packet instructions.

2

Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over a medium-high heat. Add mushrooms, cook, stirring occasionally 5 minutes or until just start to colour. Remove to a plate. Add 2 teaspoons oil and half the chicken. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat with oil and remaining chicken.

3

Add remaining oil to the hot pan with onion. Cook, stirring occasionally for 4 minutes until soft. Add seasoning. Cook, stirring for 30 seconds. Add the capsicum, pasta sauce and stock. Return mushrooms and chicken. Bring to simmer, simmer gently for 2 minutes, or until chicken is cooked through.

4

Drain the pasta reserving 1 cup cooking liquid. Return the pasta to the pan, add the mushroom mixture, stir to combine, adding the reserved cooking liquid to adjust the consistency to your liking. Stir through parsley, season. Spoon into bowls, top with sour cream and crumble over corn chips. Serve.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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