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Chicken Fajita Pasta

Slimming World Syns: ZERO
Weight Watchers Points: Coming Soon
Calories: 440 Per Serving
Course Main Course
Cuisine Mexican
Total Time 35 minutes
Servings 3


  • 200g Skinless Chicken Breast (Diced)
  • 150g Wholewheat Pasta, Dried
  • 1 Small Red Onion (Diced)
  • 2 Large Red Peppers (Diced)
  • 1 Small Carrot (Peeled and Diced)
  • 400g Kidney Beans (Drained and Washed)
  • 200ml Boiling Chicken Stock (Made with 1 stock cube)
  • 2 tbsp Tomato Puree
  • 3 tsp Paprika
  • ¼ tsp Smoked Paprika
  • 1 tsp Garlic Granules
  • ½ tsp Hot Chilli Powder
  • Pinch of Salt
  • Frylight


  • 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 stir using a spoon to ensure everything is coated and mixed together well.