Chicken Fajita Pasta Salad

8 ounces pasta, fusilli or penne

1-2 Tablespoon olive oil

1 red capsicum, sliced and cut in half

1 yellow capsicum , sliced and cut in half

1 poblano pepper, sliced and cut in half if any in shops - optional

½ red onion, thinly sliced and cut in half

3 Tablespoons taco seasoning - use mingle seasoning one

1 cup cherry tomatoes, quartered

2 cups shredded, or chopped rotisserie chicken

¼ cup chopped fresh coriander

1 batch cilantro lime dressing - see below for recipe

Salt and pepper to taste

2 cups chopped spinach leaves for extra greens!!

Cook the pasta according to the package instructions. Drain and set aside.
In a large fry pan, heat the olive oil over medium-high heat. Add the bell peppers, poblano pepper, onion to a pan. Saute, stirring occasionally, until they are tender and slightly caramelised, about 7-10 minutes.
Add taco seasoning and stir until well combined and all the veggies are coated in the seasoning. Remove from the heat and let cool.
While veggies are cooling make dressing and set aside.
In a large mixing bowl, combine the cooked pasta, fajita veggies, cherry tomatoes and shredded rotisserie chicken.
Pour dressing over and toss everything together until well combined.
Taste and adjust the seasoning with salt and pepper. Serve the pasta salad immediately or refrigerate for later use.

¼ cup olive oil

2 Tablespoons lime juice

2 Tablespoons fresh coriander, chopped

2 teaspoons minced garlic

1 teaspoon maple syrup

½ teaspoon sea salt

¼ teaspoon ground pepper

¼ teaspoon ground coriander

Add all ingredients into a blender and blend until combined. Taste and add more salt and pepper if needed. Alternatively, you can whisk this dressing together, but there will be little chunks of the minced garlic and coriander rather than a cohesive blended dressing.

9 WEEK NEW YEAR CHALLENGE - JOIN HERE!