One Pot Pasta Chicken Fajita

This is an easy one pot dish. You only have to take care of the pot and prevent the milk from boiling over and making a mess.

Fajitas are Tex-Mex Food. Flour Tortilla filled with beef and peppers. Here instead of beef, chicken breast was used. The flour tortilla wraps have been changed in Rigatoni pasta.

But the Tex-Mex vibe still comes through. The cumin seeds, smoked paprika and Tabasco together with the grated cheese point clearly in that direction. 

Recipe for 3:

400 g chicken breast, 3 tbsp rapeseed oil

1 green 1 red bell pepper, 1 red onion, 1 shallot, 5 cloves of garlic

250 g Rigatoni pasta, 650 ml milk, 50 ml water, 1 tsp veg stock powder

Salt, pepper, smoked paprika, 1/2 tsp cumin seeds, Tabasco, Arrabiata seasoning

50 g shredded Cheddar cheese

Cut the chicken breast in chunks, season with salt and pepper. In a big pot hest up half og the oil and give the chicken some color. Take it out.

Chop onion, garlic and peppers and toss them with more oil in the pot. Give them 3 min. Add the chicken and all the seasoning.  Stir well and chuck in the pasta. Fill up with milk, water and stock powder. Give it a good stir, bring to a boil. Reduce the heat, put a lid on and cook until the pasta is al dente. Keep watch, that the milk does not boil over.

Add the cheddar and let it melt. Check the seasoning and enjoy.