Chicken fajita tagliatelle
White pasta, cooked
Calorie controlled cooking spray
Chicken breast, skinless, raw
Schwartz Fajita Seasoning
1 can(s), large
WW Reduced Fat Grated Cheese Mature
- Cook the tagliatelle in a large pan of boiling water to pack instructions. Drain, reserving 250ml of the pasta cooking water, and set aside.
- Meanwhile, mist a large nonstick wok or frying pan with cooking spray and stir-fry the chicken, onion and peppers over a high heat until the vegetables are tender and the chicken is cooked through and golden. Stir in the garlic and fajita seasoning and cook for another 1 minute, then stir in the tomatoes. Season and simmer for 3-4 minutes.
- Add the pasta to the pan along with a splash of the reserved cooking water and toss to combine. Stir through the coriander.
- Divide the pasta between plates and serve topped with the extra coriander and the grated cheese.