I love Mexican food. From burritos to enchiladas and spicy fajitas. I just can’t have enough of it. My favorite go-to-meal is chicken fajita noodles – a Mexican inspired pasta loaded with chicken, sautéed fresh vegetables, and a wonderfully spicy and creamy sauce tossed into the spaghetti. Chicken Fajita Spaghetti is both simple and very nutritious. Whenever you’re bored from the everyday roti salan, switch to making noodles or pasta instead. It’s a delicious change and very easy to make.
Fajitas are typically served with tortillas. Over time however, they have been incorporated into different dishes and meals. I absolutely love the way chicken fajita is cooked with simple and spicy flavors. You can always play around with your ingredients to add your personal touch.
And as long as you have awesome fajita seasonings, your dish will always come out great no matter how you cook it; so I’m also going to leave you with a beautiful recipe for chicken fajita seasoning that you can store in an air tight jar and use whenever (and on whatever) you want!
Ingredients:
- Boneless Chicken Breasts – 3 to 4 (finely sliced)
- Garlic – 2 cloves (finely chopped)
- Onion – 1 large (finely sliced)
- Capsicum – 2 (finely sliced)
- Tomatoes – 2 (finely sliced and de-seeded)
- Corn Flour – 1 or 2 tablespoons
- Stock – ¼ cup
- Worcestershire Sauce – 1 tablespoon
- Lemon Juice – 1 tablespoon
- Oil – 2 tablespoons
- Spaghetti – 1 packet
- Salt – 1 teaspoon
- Red Chili Powder or Chili Flakes – 2 teaspoons
- Cayenne Pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Oregano – 1 teaspoon
- Cumin Powder – 2 tablespoons (grounded)
- Black Pepper Powder – 1 teaspoon
- Brown Sugar – 2 teaspoons
Instructions:
- Boil water in a large pot and add spaghetti along with a teaspoon of salt and oil. Once the spaghetti is cooked, drain the excess water and wash spaghetti with cold water to avoid sticking
- Wash all vegetables thoroughly and slice finely using the julienne cut. Saute vegetables in a dash of oil and sugar. Set aside
- In a pan, heat oil and fry the garlic until golden brown. Add chicken and fry for a minute. Add fajita seasoning, Worcestershire sauce and lemon juice and let the chicken cook on a medium-high flame
- Dissolve corn flour in a quarter cup of stock and add to the cooked chicken. Then add the sautéed vegetables and mix well. Now let it cook until the gravy thickens
- Add spaghetti to the chicken fajita and give it a good toss. Garnish with oregano
Fatima Ali
I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.
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