Chicken Fajita pasta
Requirements
- 600 g boneless, skinless chicken thighs, cut into strips
- 50 g fajita seasoning
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 800 ml hot chicken stock
- 300g farfalle pasta
- 1 x 400g chopped tomatoes
- 1 green pepper, deseeded and cut into strips
- 1 red pepper, deseeded and cut into strips
- 1 yellow pepper, deseeded and cut into strips
- For the garnish: sour cream, grated cheddar cheese, chopped jalapenos
Preparation
1. Put the chicken in a suitable mixing bowl. Add the fajita seasoning (we used 2 packets of medium spice). Stir well and set aside for about 30 minutes.
2. Select Saute Mode on your pressure cooker and allow to heat. Add the oil and chicken and stir-fry for approx. 5 minutes, stirring occasionally so that the chicken gets brown. Then add the onion and fry for another 2-3 minutes. Pour in the hot stock, add the pasta and stir briefly. Now pour in the chopped tomatoes and do not stir.
3. Place the peppers on a square piece of foil and fold them loosely, folding the edges into a parcel. Put the packet on top of the tomatoes (this way you avoid the peppers becoming too mushy).
4. Put the lid on the pan and select manual pressure cooking for 5 minutes. After the time has elapsed, leave the appliance in the warming position for another 5 minutes, before carefully venting the appliance.
5. Remove the lid, use tongs to carefully remove the peppers from the foil wrapping and empty into the bowl. Stir well to combine the ingredients.
6. Season to taste and serve in warm pasta bowls.
For garnish, add a dollop of sour cream, a handful of grated cheddar and some chopped jalapenos.