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 :
- 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
- Tomato paste and the reserved pasta water.
- 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
