Photobucket   Photobucket   photobucket   Photobucket  
 Photobucket   Photobucket   photobucket   Photobucket  

Food: Chicken Fajita Pasta

A couple of weeks ago, I was having the usual perusal on Facebook and came across this delicious looking recipe that I just new I had to re-create and devour.

Now, I'm not writing this post to take credit for a recipe I didn't create. I'll gladly say that I found this thanks to the ever-giving gift that is Buzzfeed, but I did adapt it a little bit to make it more weight loss friendly.

As one so often has to do in life now. Sigh.

And because I'm such a nice person, and because I genuinely love this meal so much, I thought I'd document the way I make it here, for myself, and for you in case you want to make it too.

Seriously though, I love this. I've only made it twice, but both times it's been a taste sensation and I've been sad when the meal is over. Plus Mr Biscuit has eaten it and loved it too. 

Honestly, please everyone make this! (Well, unless you hate fajitas and or/pasta... but even then, maybe try a mouthful?)

I've managed to make it synfree using my healthy extra A choice, and if you're following 'no count' on Weight Watchers it would be free except the cheese, but the amount I use would make it 1 SmartPoint (I think, always check!) Calorie wise, I'm not too sure I'm afraid, but I reckon it would be around the 500 mark maybe?

Anyway, the recipe:

Chicken Fajita Pasta

Serves 4-5 (depending on appetite) 


12 Chicken Thighs, skinless, boneless and chopped into chunks
3 different colour peppers, cut into slices
1 onion sliced
1 punnet of mushrooms, roughly chopped
1 tbsp Chilli Powder
1 tbsp Cumin
1 tbso Garlic Powder
1 tsp Smoked Paprika
600ml of Almond Milk (1/3 HEX A pp)
4 cups of wholewheat pasta, slightly cooked (for around 5 mins)
80g grated light cheddar cheese (2/3 HEX A  pp)


1. Spray a pan with fry light and fry the chicken until all there is no visible pinkness.
2. Remove the chicken from the pan, then add the peppers, onion and mushrooms and cook until the onion has gone translucent.
3. Add the chicken back to the pan, cover with the spices until everything is coated.
4. Pour over the milk and mix, then add in the pasta.
5. Let the milk bubble and simmer away until a thick sauce is created and the pasta is fully cooked (around 10ish  minutes).
6. Stir in the cheese until melted and then serve.

As I said, it's not that different from the original recipe, but that's how I've made it syn free! 

Let me know if you make it and if you love it too (I'd rather not here if you hate it tbh.)