Food foodies recipe

Pen Chicken Fajita Pasta


chicken fajita pasta
  • Chicken 1 kg boneless (cut into small pieces)
  • Pasta 500 g
  • Red capsicum   1
  •  Green capsicum 1
  • Yellow capsicum 1
  • White Onion 1 large size
  • Tomato 1 medium size
  • Cream cheese   200 g
  • chicken cubs 2 for Yakhni (broth)
  • Parmesan for garnishing


  •      Salt — 2 teaspoon or (as per your taste)
  •       Paprika — 1 teaspoon
  •        Red chili powder —2 teaspoons
  •        Cumin powder— half teaspoon
  •       Garlic powder — 2 teaspoon
  •     Oil — 3 to 5 tablespoons


  • Slice and dice all the veggies (onion/red/yellow/green capsicum) and set them aside.
  • Blend all the spices in chicken and fry for 5 to 8 mints on medium heat.
  • Take out the chicken and use the same pen and oil for veggies.
  • Slightly fry veggies for 2 mins on a low heat and put remaining spices on them.
  • Take out veggies and placed them aside as well.
  •  Now add 2 chicken cubes in the same pan with remaining oil and fry for 1 mint.
  • Now add 3 glass of water and dice tomato.
  • When water starts boiling add pasta and covers for 3 to 5 mints.
  • When yakhni start vaporizing, add fry chicken, veggies, cream cheese and mix them well.
  • Fry for 2 more mints then garnish with Parmesan and serve with garlic bread.

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