Slimming World Cheesy Fajita Chicken Pasta

Ingrédients :

• 260g (10.5oz) of uncooked penne pasta (can use a gluten-free​ option) – reserve ½ cup of the pasta water (120ml)
• 500g of chicken thighs (or can use chicken breast, beef, shrimp or pork)
• juice of a small lime
• 1 tablespoon of ground cumin
• 1 tablespoon of paprika
• 2 cloves of garlic crushed
• 1 jalapeno pepper,​ finely chopped (seeds removed)
• 1 teaspoon of oregano
• 1 tsp of salt
• 2 teaspoon of sukrin: gold
• 1 teaspoon of olive oil (2 syns) – or use spray oil to make this completely syn free
• ¼ tsp of cayenne (optional) – omit if you don’t like it too spicy
• 1 red onion, sliced
• 1 green pepper, sliced
• 1 courgette (zucchini), halved lengthways and sliced
• 2 tablespoons of tomato paste
• avocado spray oil
• freshly​ chopped coriander (cilantro)

Instructions :

1. 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.
2. Cook the pasta until al dente, drain and set aside (reserving some of the pasta water)
3. 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.
4. Add the peppers, onion,and courgette (zucchini) and stir constantly until the vegetables are nice and tender, but still crisp.
5. Add the chicken back to the pan
6.  Tomato paste and the reserved pasta water.
7. The cooked pasta and mix together thoroughly, until the sauce lightly coats all the pasta and is heated through.
8. Season as needed with salt and black pepper and top with some fresh chopped coriander.
9. Serve with your choice of sides/toppings