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Preheat the oven to 190°C.

Dice the chicken breast, onion, and peppers.

Add all ingredients into a large ovenproof dish, except for the mozzarella. This includes the dry pasta, diced chicken, diced onion, diced peppers, low-fat cream cheese, 4 teaspoons of lazy garlic, the full fajita seasoning packet, and the 400g tin of chopped tomatoes. Season with salt and pepper as needed.

Rinse out the empty chopped tomato tin with 100ml water and pour this water into the dish.

Mix everything really well with a spoon until all ingredients are fully combined and evenly coated.

Sprinkle the 80g grated mozzarella evenly over the top of the mixture.

Cover the ovenproof dish with foil.

Bake for 45 minutes at 190°C.

After 45 minutes, remove the foil and bake for another 5 minutes to melt and color the cheese until golden brown.

Remove the dish from the oven and let it rest for 5 to 10 minutes so the sauce thickens and the pasta soaks everything up.

Serve and enjoy.


Preheat the oven to 190°C.

Dice the chicken breast, onion, and peppers.

Add all ingredients into a large ovenproof dish, except for the mozzarella. This includes the dry pasta, diced chicken, diced onion, diced peppers, low-fat cream cheese, 4 teaspoons of lazy garlic, the full fajita seasoning packet, and the 400g tin of chopped tomatoes. Season with salt and pepper as needed.

Rinse out the empty chopped tomato tin with 100ml water and pour this water into the dish.

Mix everything really well with a spoon until all ingredients are fully combined and evenly coated.

Sprinkle the 80g grated mozzarella evenly over the top of the mixture.

Cover the ovenproof dish with foil.

Bake for 45 minutes at 190°C.

After 45 minutes, remove the foil and bake for another 5 minutes to melt and color the cheese until golden brown.

Remove the dish from the oven and let it rest for 5 to 10 minutes so the sauce thickens and the pasta soaks everything up.

Serve and enjoy.
