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Preheat oven to 180°C/ 360°C.
Heat coconut oil in a large pan and add chicken thighs. Season well and fry for 6-7 mins, flipping once or twice, until they start to brown on the outside. Remove from pan and set aside.
Get your pasta on so its ready to add to the pan in 10 mins.
Now add onion and peppers, fry until soft, stirring regularly. Add fajita seasoning, stir well and fry for 5 mins.
Then, add your pasta, mix it in and add your salsa and philadelphia and mix that in too.
Finally, add your chopped coriander and stir well before transferring to a large baking dish. Top with your cheese and bake for 10 mins until it starts to turn crispy. Garnish with chopped spring onions and coriander.
Nutritional Info
Per Serving:
Cals – 626
Carbs – 71g
Protein – 42g
Fat – 19g
Ingredients
Serves 3-4
For the Chicken Fajita:
- Tbsp coconut oil.
- 350g of chicken thighs.
- 1 onion - finely sliced.
- 2 bell peppers - finely sliced.
- 1/2 a pack of fajita seasoning.
For the Pasta Bake:
- 350g of rigatoni - cooked.
- 100g of salsa dip.
- 100g light Philadelphia.
- A small bunch of coriander - stems removed, finely chopped.
- 50g of light cheddar.
- 30g of light mozzarella.
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