Ingredients
- 260g (10.5oz) of uncooked penne pasta (can use a gluten-free option) – reserve ½ cup of the pasta water (120ml)
- 500g of chicken thighs (or can use chicken breast, beef, shrimp or pork)
- juice of a small lime
- 1 tablespoon of ground cumin
- 1 tablespoon of paprika
- 2 cloves of garlic crushed
- 1 jalapeno pepper, finely chopped (seeds removed)
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 2 teaspoon of sukrin: gold
- 1 teaspoon of olive oil – or use spray oil to make this healthier.
- ¼ teaspoon of cayenne (optional) – omit if you don’t like it too spicy
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 courgette (zucchini), halved lengthways and sliced
- 2 tablespoons of tomato paste
- avocado spray oil
- freshly chopped coriander (cilantro)
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