2 Meals: Tray Bake Chicken Fajitas & Creamy Fajita Pasta
Get two Tex Mex hits in one. For meal one, feast on the perfect chicken fajitas with all the toppings. For meal two, transform your leftovers to a creamy fajita-spiced chicken pasta. Nutrition details online reflect the total per person for both meals. For a breakdown per meal, check the recipe cards.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Day 1:
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and chop your red onion[s] into wedges
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Add your diced chicken thigh to a deep baking tray with your ground smoked paprika, ground cumin, ground coriander, tomato paste and a drizzle of vegetable oil, give everything a good mix up until the chicken is fully coated
Add the onion wedges and chopped pepper to the baking tray
Season everything with a generous pinch of salt and pepper
Put the tray in the oven for 20-25 min or until golden and cooked through (no pink meat!) – this is your baked chicken & pepper
Tip: Cooking for 3 or more? Use 2 deep baking trays!
Grate half of your cheddar cheese (you'll use the rest tomorrow!)
Wash your salad, then pat dry with kitchen paper
Once the chicken is almost done, add your tortillas to a baking tray (or two!)
Put the tray[s] in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave for 20 secs on high!)
To build your tacos, fill the warmed tortillas with your salad and half of your baked chicken & pepper (you'll eat the rest tomorrow!)
Top with the grated cheese and soured cream – these are your tray bake chicken fajita tacos
Enjoy!
Cool the remaining baked chicken & pepper quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours
Day 2:
Boil a kettle
Add your tortiglioni to a pot of boiled water and bring to the boil over a high heat
Cook the tortiglioni for 7-9 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a cup of the starchy pasta water
Transfer the remaining baked chicken & pepper to a pan and cook over a medium-high heat, stirring occasionally, for 6-8 min or until it is piping hot throughout
You can only reheat your food once, then enjoy straight away
Slice your green chilli[es] finely
Grate your remaining cheddar cheese
Once the chicken is piping hot, stir through the drained tortiglioni with your soft cheese, chicken stock mix and a splash of the reserved starchy pasta water
Give everything a good mix up – this is your creamy chicken fajita pasta
Serve the creamy chicken fajita pasta
Garnish with the sliced chilli and grated cheese
Dig in!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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