Fajita Pasta with White Sauce: A Culinary Fusion Delight

The fusion of Italian pasta with the zesty flavours of Mexican fajita seasoning creates a dish that is both comforting and exciting to the palate. Fajita Pasta with White Sauce is a perfect example of how two distinct culinary worlds can come together to create a hearty, flavorful, and satisfying meal. This dish combines the creamy richness of white sauce pasta with the spicy kick of chicken fajita, making it a favourite among those who enjoy a little heat.

Ingredients:

• Water, as required
• Salt, to taste
• 1 tbsp oil, plus 1-2 tbsp for cooking
• 400 grams Fettuccine pasta
• 500 grams of boneless chicken
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper, or to taste
• 1 tbsp vinegar
• 1 & 1/2 tbsp soy sauce
• 1 capsicum
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups milk, or as required
• 1/4 tsp chilli flakes
• 1/4 tsp black pepper
• 1/2 tsp dried oregano leaves
• Cheddar cheese, to taste

Instructions:

Boiling the Fettuccine:

Begin by bringing a large pot of salted water to a boil. Add a tablespoon of oil to prevent the pasta from sticking together. Cook the fettuccine until tender but firm and chewy when you bite into it, then drain and set aside.

Marinating the Chicken:

In a bowl, combine the chicken with paprika powder, garlic powder, cumin powder, red chilli powder, salt, black pepper, vinegar, and soy sauce. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 30 minutes to absorb the flavours.

Cooking the Marinated Chicken:

Heat 1-2 tablespoons of oil in a pan over medium heat. Add the marinated chicken fajita and cook until it’s tender. Add the chopped capsicum and continue to cook on high flame for 1 minute until thoroughly done and has a nice sear on the outside. Once cooked, remove the chicken from the pan and set it aside.

Preparing the White Sauce:

In the same pan, melt the butter over medium heat. Stir in the all-purpose flour and cook for a minute to form a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Add salt, chilli flakes, black pepper, and dried oregano. Continue to cook, stirring frequently, until the sauce thickens. If desired, add grated cheddar cheese for extra richness and flavour.

Combining the Pasta and Sauce:

Add the boiled fettuccine to the white sauce, gently tossing to coat the pasta evenly. Then, introduce the cooked chicken fajita into the mix, combining everything thoroughly to ensure the flavours meld together.

Serving:

Serve the Fajita Pasta with White Sauce hot, garnished with additional cheese, fresh herbs, or a sprinkle of chilli flakes for an extra kick. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container and reheated for a quick and delicious meal.

Conclusion:

Fajita Pasta with White Sauce is a testament to the versatility of pasta and the universal appeal of fajita seasoning. It’s a dish that brings warmth to the dinner table and smiles to faces. Whether you’re looking to spice up your pasta routine or simply in the mood for something different, this recipe promises to deliver a delightful dining experience. Bon appétit!