of sukrin: gold (or other sweetener of choice)
of olive oil (2 syns) - or use spray oil to make this completely syn free
of cayenne (optional) - omit if you don't like it too spicy
(zucchini), halved lengthways and sliced
of tomato paste
chopped coriander (cilantro)Add to a mini food processor the lime juice, cumin, jalapeno, cayenne pepper, paprika, oregano, sukrin gold, olive oil (or spray oil), crushed garlic and a little salt and blitz a few times until you have a paste. Add to the chicken and mix to coat thoroughly. Refrigerate for a few hours to marinade.
the pasta until al dente, drain and set aside (reserving some of the pasta water)
a frying pan with some spray oil, over a medium high heat. Add the marinated chicken mixture and cook stirring occasionally until the chicken is browned, remove the chicken and set aside.
the peppers, onion,and courgette (zucchini) and stir constantly until the vegetables are nice and tender, but still crisp.
the chicken back to the pan
the tomato paste and a few spoonfuls of the reserved pasta water.
the cooked pasta and mix together thoroughly, adding a little more of the reserved pasta water until the sauce lightly coats all the pasta and is heated through.
as needed with salt and black pepper and top with some fresh chopped coriander.
in the middle of the table with a mixed salad and choice of toppings (soured cream, cheddar (HEa), avocado (syns), chopped tomato, chopped jalapeños, chopped cilantro etc and build your own fajita chicken pasta bowl, dig in and enjoy.
160g of uncooked pasta of choice. 11 cup (240ml) of fat free plain yoghurt. 12 tbs of half the fat mayonnaise - 4 syns. 11 tbs of Dijon mustard - 1 syn. 12 spring onions, finely choppedCook the pasta according to packet instructions and set aside to cool. 1Add in the cooked pasta and toss altogether
After recently telling my Mum that I’d made my last recipe, a SynFree Polish pork chop (side note. And if you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox
13 cups of chicken stock. 1Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins. 1Spray frying pan with spray oil, add chicken and fry for approx 5 mins until lightly browned. 1Add back in chicken, pour in the sauce, stir to coat, add peas, bring to a boil, then cover and simmer for about 5 mins, till chicken is cooked through
11 cup (240ml) of beef, chicken or vegetable stock. 1300g of dried pasta of choice (can use gluten free). 1Place the pasta in a saucepan of boiling hot water and cook until al dente - approx 7 mins (you want it to still have a slight bite, as it will continue to cook in the oven). 1Add the pasta to a large oven proof dish
170g/6oz of spaghetti (can use gluten free). 5 cups (300ml) of chicken or vegetable stock/broth. 1While the sauce simmers, Add the pasta to a saucepan of boiling hot water and cook till al dente, drain. 1Stir the pasta into the sauce
As the evenings are drawing in, this SynFreeChickenFajitaPasta brightens up an Autumn night. You could also top this pasta off with some fresh tomato salsa which also goes well with these SynFree Halloumi Cous Cous Burgers and Salsa
SynFree One Pot Cajun ChickenPasta. Related PostsSynFree Tagliatelle with Steak & Mushroom SauceSynFree Spaghetti CarbonaraSynFree Cajun Spiced WedgesSynFreeBologneseSynFree Lasagna CupsCrispy Fried Chicken with Sticky Five Spice Sauce
3 x chicken breast (approx 510g/17. 28oz) of Penne pasta (or other pasta of choice). 5 cups of chicken stock. 18 tbs of low fat cream cheese (8 syns). 1handful of fresh chopped Italian parsley, finely choppedCook pasta to al dente, reserve two ladles of the pasta water and then drain and set aside. 1Add the chicken pieces and fry until lightly golden on both sides. 1Whisk the cream cheese into the remain stock and reserved pasta water. 1Add in the pasta and chicken and continue to simmer until the chicken is cooked through and the sauce has thickened