Cheesy Chicken Fajita Pasta Bake
Ingredients
Main ingredients
dry pasta (dry)
200 g
chicken breast (raw)
650 g
onion (whole)
1 piece
bell peppers (whole)
2 piece
low-fat cream cheese (soft)
200 g
garlic (minced)
4 tsp
chopped tomatoes (canned)
400 g
water
100 ml
mozzarella (grated)
80 g
Instructions
Preheat the oven
Preheat the oven to 190°C.
Prepare the ingredients
Dice the chicken, onion and peppers.
Combine ingredients in dish
Add everything into a large ovenproof dish except the mozzarella: pasta, chicken, veg, cream cheese, garlic, fajita seasoning, chopped tomatoes, salt and pepper.
Rinse tomato tin and mix
Rinse out the chopped tomato tin with 100ml water and pour it into the dish. Mix everything really well so it’s evenly coated.
Add cheese topping
Sprinkle the mozzarella evenly over the top.
Bake covered
Cover with foil and bake for 45 minutes at 190°C.
Uncover and finish baking
Remove the foil and bake for another 5 minutes to melt and colour the cheese.
Rest and serve
Remove from the oven and let it rest for 5 to 10 minutes so the sauce thickens and the pasta soaks everything up. Serve and enjoy.
Original recipe
Storage
Store in airtight container. Add splash of water when reheating to loosen sauce.
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