Instructions
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- Add to a mini food processor the lime juice, cumin, jalapeno, cayenne pepper, paprika, oregano, sukrin gold, salt, olive oil (or spray oil), crushed garlic and a little salt and blitz a few times until you have a paste. Add to the chicken and mix to coat thoroughly. Refrigerate for a few hours to marinade.
- Cook the pasta until al dente, drain and set aside (reserving some of the pasta water)
- Spray a frying pan with some avocado spray oil, over a medium high heat. Add the marinated chicken mixture and cook stirring occasionally until the chicken is browned and cooked through, remove the chicken and set aside.
- Add the peppers, onion,and courgette (zucchini) and stir constantly until the vegetables are nice and tender, but still crisp.
- Add the chicken back to the pan
- Add the tomato paste and the reserved pasta water.
- Add the cooked pasta and mix together thoroughly, until the sauce lightly coats all the pasta and is heated through.
- Season as needed with salt and black pepper and top with some fresh chopped coriander.
- Serve with your choice of sides/toppings
- Enjoy
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