Mexican Chicken Pasta with Peppers

Mexican Chicken Pasta with Peppers

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Bring out the sombreros brother! This spicy chicken pasta smacks of the typical flavours of Mexico.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time10 minutes


  • 300 g Pasta bows
  • 300 g Cubed chicken
  • 20 ml Robertsons Louisiana Cajun Spice
  • 30 ml Oil
  • 1 Red pepper, chopped
  • ½ Green pepper, chopped
  • ½ Yellow pepper, chopped
  • 1 KNORR Creamy Three Cheeses Sauce
  • 300 ml Milk
  • 1 Bunch spring onions, chopped


  • Cook pasta in boiling salted water.
  • Toss the chicken cubes in the Robertsons Louisiana Cajun Spice and fry in oil until cooked.
  • Add the peppers and fry for another minute.
  • Prepare the sauce as per packet instructions however use 300ml boiling milk.
  • Add the pasta to the chicken and pour the sauce over.
  • Toss together well and sprinkle with spring onions before serving.