Fajita Chicken & Pasta Bake

Ingredients

• 200 g dry pasta (choice of shape)
• 650 g chicken breast (chicken fillet, diced)
• 1 onion (diced)
• 2 bell peppers (sliced or diced)
• 200 g light cream cheese (such as Philadelphia Light)
• 4 tsp garlic (minced or 'lazy garlic')
• 1 packet fajita seasoning (approx. 30-40g)
• 400 g chopped tomatoes (1 can)
• 100 ml water (used to rinse the tomato can)
• salt (to taste)
• black pepper (to taste)
• 80 g shredded mozzarella (for the topping)

Steps

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   Cut the chicken breast into bite-sized pieces, and dice the onion and bell peppers.

3. 3

   In a large oven-safe baking dish, add the dry pasta, diced chicken, onion, bell peppers, light cream cheese, garlic, fajita seasoning, and the can of chopped tomatoes.

4. 4

   Season with salt and pepper to taste.

5. 5

   Pour 100ml of water into the empty tomato can to rinse out the remaining juice, then add this water to the baking dish.

6. 6

   Mix all ingredients in the dish thoroughly until everything is well combined and the pasta and chicken are coated in the sauce.

7. 7

   Spread the mixture evenly and sprinkle the shredded mozzarella over the top.

8. 8

   Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.

9. 9

   Remove the foil and bake for an additional 5 minutes until the cheese is melted and golden brown.

10. 10

    Remove from the oven and let the dish rest for 5 to 10 minutes before serving; this allows the sauce to thicken.

Notes

This recipe is very filling and suitable for weight loss. The nutritional values per portion are approximately 557 kcal, 57g protein, 55g carbs, and 13g fat.

Nutrition per serving

• main
• dinner
• high-protein
• weight loss
• one-pan
• baked
• meal prep