Chicken Fajita Pasta

Serves 4

Cook Time

20 mins


600g skinless, boneless chicken thighs, cut into strips

50g approx. fajita seasoning

1 tbsp vegetable oil

1 large onion, thinly sliced

800ml 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

To serve – sour cream, grated cheddar cheese, chopped jalapenos


Place the chicken into a suitable mixing bowl. Add the fajita seasoning (we used 2 sachets of the medium flavoured seasoning). Stir well to thoroughly mix and set aside for approx. 30 minutes.

Select Brown/Sauté on your pressure cooker and allow to heat.

Add the oil and the chicken and stir fry for approx. 5 minutes, stirring occasionally to allow the chicken to brown.

Add the onion and continue sautéing for a further 2-3 minutes.

Pour in the hot stock, add the pasta and briefly stir.

Pour in the chopped tomatoes and do not stir.

Place the peppers onto a square piece of foil and loosely fold around, crimping the edges to make a parcel.

Sit the parcel on top of the tomatoes, (this prevents the peppers from getting too mushy)

Secure the lid and select Manual, High, 5 minutes.

Once the time has elapsed, allow the unit to continue onto Keep warm for a further 4 minutes, before carefully venting the unit.

Remove the lid, using a pair of tongs carefully release the peppers from the foil pack and empty into the bowl. Stir well to combine the ingredients.

Adjust the seasoning and serve ladled into warm pasta bowls.

Add a dollop of sour cream, a handful of grated cheddar and a scattering of chopped jalapenos.