Pasta is definitely one of my favourite foods to eat and it is so versatile; you can whip up any kind of sauce and stir in some pasta, maybe some veggies and you've got a delicious bowl of food.
Fajitas are also another favourite of mine. Usually I'll make them with chicken breast but they are also super tasty with steak or prawns. So when I came across a recipe on Facebook for chicken fajita pasta, I really wanted to try it and then think of how I could put my own stamp on it. I used steak instead of chicken. We eat a lot of chicken so I thought it would be good to change it up a bit.
This is a super easy recipe to make and makes a very generous 4 servings!
1 onion, sliced
3 peppers, sliced (I used red, yellow and orange)
2 pieces of quick frying steak (you could use more expensive cuts if you wanted but I think quick fry is the best for these kind of dishes)
Salt and pepper
5 cups of semi-skimmed milk
4 cups of pasta (we had penne)
1 tbsp cumin
1 tbsp chili powder
1 tbsp garlic powder
1 cup of cheddar cheese (you could use pepperjack for a spicier kick)
Olive oil for cooking
Let's cook it
Start by frying your onion and pepper in some olive oil. Once the onions have softened, add in your spices and salt and pepper. Give your vegetables a stir so the spices coat them and then add in your milk and pasta. Stir often so the pasta doesn't stick to the pan.
Whilst the pasta is cooking, season your steak with salt and pepper and brush with a little olive oil. Fry it over a high heat. We like our steak medium rare so with such a thin cut, it literally needs a minute each side and it's done. Let the steak rest before cutting it into slices, ready to add in to your pasta when the pasta is cooked.
The milk will start to thicken creating a sauce for the pasta. Once your pasta is cooked, add in your steak and stir in your cheese. When the cheese has completely melted, it is ready to serve.
This is a recipe that I'd never tried before so, after eating it, I feel like I would change the milk for chicken stock and add in a splash of single cream towards the end of cooking to thicken the sauce up. With the milk and then the cheese added in too, the dish felt quite heavy. I also think it would be nice without any meat in it and you could make it vegetarian by using veggie stock instead.
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