1. Add to a mini food processor the lime juice,� cumin, jalapeno, cayenne pepper, paprika, oregano, sugar, olive oil, crushed garlic and a little salt and blitz a few times until your have a paste. Add to the chicken and mix to coat thoroughly. Refrigerate for a few hours to marinade. 2. Cook the rigatoni until al dente, drain and set aside. 3. Spray a frying pan with some Frylight or Pam spray, over a medium high heat. Add the marinated chicken mixture and cook stirring occasionally until the chicken is browned, remove the chicken and set aside. 4. Add the peppers, onion,and courgette and stir constantly until the vegetables are nice and tender, but still crisp. 5. Add the chicken back to the pan. 6. Add the tomato paste and a few splashes of tabasco sauce and simmer for a couple of minutes. 7. Add the cooked pasta and mix together thoroughly. Top with some fresh chopped coriander. 8. Serve each portion topped with a HEa of cheddar and a side of fat free yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
