This Chicken Fajita Pasta will Make You Feel as Snug as a Bug in a Rug!!
Updated: May 30, 2019
In collaboration with Julie Nguru and Undugu Organics
Why did the chicken cross the road? To get to the fajita side *ba dum tss* 🥁
Sometimes, I just want to eat my feelings and lately I've been eating a lot of them. I've been feeling really low; I don't know if it's because I'm up to my ears with school work or if it's the seasonal depression creeping in, because this weather has turned too cold, too too fast. We should have been given a warning at least.
So, when Julie hit me up and suggested that we should do a comfort food recipe for this cold weather, I jumped at the opportunity. This was the only chance that the chicken fajita recipe could shine. And also, I've been looking for an excuse to use the Undugu Organics Tomato and Basil Salsa in a recipe; I usually add it to ready made food for that extra spice. But let me tell you, using it in the recipe was the best choice I ever made, it gave the dish that Kenyan flavour that we all know and love. And it's much cheaper than the salsas that are sold in the supermarkets.
This recipe is so easy, you can make it with your eyes closed.
Well, except the parts that need you to use a knife 🔪 Keep them open! I don't want anyone saying that I'm the reason they don't have a left index finger.
For the chicken fajita sauce...
Prep time: 15 minutes
Cook time: 15 minutes
1 tablespoon of vegetable oil
2 chicken breasts
2 teaspoons of salt
1 teaspoon of pepper
1 chopped onion
2 garlic cloves (minced)
1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped green bell pepper
1 ½ tablespoons of cumin
1 tablespoon of chilli powder
1 tablespoon of paprika
1/8 cup of Undugu Organics Tomato & Basil Salsa
150ml double cream
Chopped chives for garnish
Cut the chicken breasts into small cubes, then season them with salt and pepper.
Fry the chicken, on high heat, for about 5 - 10 minutes until golden brown and completely cooked through on the inside.
Remove the fried chicken from the pan and put it in a bowl.
Fry the peppers and onion until soft. Then add the garlic and fry till you smell the aroma.
Stir in the cumin, chilli powder and paprika. Then stir in the salsa.
Add the double cream and chicken. Stir continuously, then bring to a soft boil.
For the fettuccine...
Cook time: 7 minutes
7 balls of fettuccine
Boil enough water to submerge all the pasta.
Heavily salt the water with regular salt. Make sure the water is as salty as the Indian Ocean 🌊
Dunk the pasta into the water and allow it to boil for 7 minutes. No more, no less.
When the pasta is ready, strain it and pass it through cold water to stop it from cooking further- I learnt this from Julie.
Add the pasta to the chicken fajita stew and stir to combine- let them mingle- until all the pasta is coated.
So, if you're ever in your feelings or are just freezing your toes off have a chicken fajita. You'll feel like you have been hugged from your stomach. Trust.
This was my first ever collaboration and I had so much fun making this dish with Julie. She is such a delight to be around and is an extremely talented blogger/vlogger.
For more information, you can contact Julie on:
To get that marvelous salsa...
Location: Dari Business Park G08, Karen Nairobi, Kenya
Don't ever say that I don't got you 💕
See you in the next post,