Low Fat Fajita Pasta Recipes

Steps:

• Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
• Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
• Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

Steps:

• In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika, set aside.
• Preheat the oven to 375 degrees.
• In a 12-inch nonstick skillet over medium-high heat, warm the oil.
• Add the red peppers and onions.
• Cook, stirring frequently, for 3 minutes, or until slightly soft.
• Add the mushrooms.
• Cook, stirring often, for 4 minutes, or until the mushrooms release their juices.
• Raise the heat to high.
• Stir in the chicken, picante sauce, chili peppers and chili powder.
• Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients.
• Stir in the tomatoes, scallions, salt (if using) and black pepper.
• Cook for 1 minute; remove from the heat and stir in the sour cream.
• Fajitas: Divide the filling evenly among the tortillas and roll them up to enclose the filling.
• Coat a 3-quart baking dish with nonstick spray.
• Arrange the fajitas, seam-side down, in the dish.
• Cover with foil and bake for 10 minutes.
• Spoon the sauce over the fajitas.
• Sprinkle with the cheese.
• Cover the casserole with foil and bake for 10 minutes longer.
• Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce.

Steps:

• Spray a large nonstick skillet with cooking spray and heat over high heat.
• Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
• Continue cooking until chicken is no longer pink (about 10 minutes).
• Add 1/4 Cup of water and simmer for 5 minutes.
• Return vegetables to skillet and heat through.
• Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
• Warm tortillas to make them more pliable.