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Creamy Chicken Salsa Pasta

Number of Portions
Creamy Chicken Salsa Pasta


- 500 grams pasta shapes
- 300 ml oil
- 1.4 kg chicken breasts, cut into strips
- 50 grams Fajita Seasoning
- 500 grams Schwartz Salsa sauce (cool or hot depending on taste)
- 500 ml crème fraiche


Cook the pasta in boiling water and drain.

Heat the oil and fry the chicken and Schwartz Fajita Seasoning for 8-10 minutes. Stir in the Schwartz salsa, crème fraiche and cooked pasta.

Heat through and serve with a side salad and garlic ciabatta.

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