Chicken Fajita Pasta | Slimming World Recipe

Everything you love about Fajitas but scrap the tortilla wraps and replace with delicious pasta whilst still retaining that authentic Mexican taste.

Are you hugely struggling with dinner inspiration? I am.. I feel like I end up cooking the same things over and over. Well tonight I set myself a challenge to create something different with pasta and since Mrfatgirlskinny is crazy about fajitas I went for this. The ultimate Chicken Fajita pasta dish. 

The best thing about this dish is it’s a great way to get lot’s of speedy vegetables in and it’s also full of protein. I am a bit obsessed with using whole wheat pasta at the moment but you are welcome to use any pasta you prefer. 

One of the thing’s I look for in a recipe is quick, easy and mess free. Well I can’t promise mess free because that depends on you but I can promise it is quick and easy. I would say around 35 minutes including prep.

Is this suitable for batch cooking?

Indeed it is.. it will keep in fridge for around 2 – 3 days and in the freezer for 1 month. Reheat in the microwave but ensure the chicken is cooked through.



200g Chicken Breast, Diced
150g Whole Wheat Pasta
2 Red Peppers, Diced
1 Small Red Onion, Diced
1 Small Carrot, Diced
400g Tin Kidney Beans (Drained and washed)
200ml Boiling Chicken Stock
2 Tablespoons Tomato Puree
3 Teaspoons Paprika
1/4 Teaspoon Smoked Paprika
1 Clove Garlic, Crushed
1/2 Teaspoon Hot Chilli Powder
Pinch Of Salt


  • Spritz a pan with a little Frylight and bring to a high heat.
  • In another pan bring some water to boil and add your pasta.
  • Add garlic, pepper, onion and carrot. Sauté for around 2 – 3 minutes and then reduce the heat.
  • Add boiling stock, Tomato puree, Paprika, Smoked Paprika, Hot chilli powder and salt. Cover with a lid and allow to simmer for 5 minutes or until vegetables have started to soften.
  • Add kidney beans and continue to simmer for a further 5 minutes. If the mixture starts to dry add some more boiling water.
  • Add the diced chicken and cook until all of the liquid has reduced and everything is cooked through.
  • Drain pasta and add this to the mixture using a spoon to ensure everything is coated and mixed together well.
  • Serve and enjoy. 

If you like the idea of being a bit fancier than me.. try a dollop of fat free Greek style yogurt or grated cheese on top. I didn’t have either but I will give that a go next time for sure.

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