Ingredients
375g penne
2 tablespoons olive oil
500g chicken breast fillets, trimmed, chopped
1 onion, halved, thinly sliced
1 small red capsicum, cut into thin strips
1 small green capsicum, cut into thin strips
35g sachet taco seasoning
400g can diced tomatoes
½ cup sour cream
Method
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ¾ cup cooking liquid.
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Meanwhile, heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove.
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Heat remaining oil in same hot pan. Add onion and capsicums. Cook, stirring occasionally, until soft. Add seasoning. Cook, stirring for 30 seconds.
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Return chicken to pan with tomatoes and reserved cooking liquid. Stir to combine. Bring to boil. Gently boil, stirring occasionally, for about 1 to 2 minutes, or until chicken is cooked through.
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Remove frying pan from heat. Stir in sour cream, then pasta. Serve.
TIP! For a spicy kick, replace taco season with fajita seasoning. Chicken thigh fillets can used in this recipe, make sure they are well-trimmed before cooking. Cooking time may vary.
