Give your pasta a Mexican makeover with this easy, tasty dinner. But a warning: you better make extra, because everyone will want seconds!
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
Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ¾ cup cooking liquid.
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.
Heat remaining oil in same hot pan. Add onion and capsicums. Cook, stirring occasionally, until soft. Add seasoning. Cook, stirring for 30 seconds.
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.
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.