Thursday, February 21, 2013

Mexican Chicken Pasta

Bring out the sombrero's brother! This spicy chicken pasta smacks of the typical flavours of Mexico.


  • 300 gram Pasta bows
  • 300 gram Cubed chicken
  • 20 millilitre Robertsons Mexican Seasoning
  • 30 millilitre Oil
  • 1 Red pepper, chopped
  • ½ Green pepper, chopped
  • ½ Yellow pepper, chopped
  • 1 KNORR Creamy Three Cheeses Sauce
  • 300 millilitre Milk
  • 1 Bunch spring onions, chopped


  1. Cook pasta in boiling salted water.
  2. Toss the chicken cubes in the Robertsons Mexican Seasoning and fry in oil until cooked.
  3. Add the peppers and fry for another minute.
  4. Prepare the sauce as per packet instructions however use 300ml boiling milk.
  5. Add the pasta to the chicken and pour the sauce over.
  6. Toss together well and sprinkle with spring onions before serving.

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