MEXICAN CHICKEN FUSILLI

1. Cook pasta according to packet instructions. Drain, reserving 1 cup cooking water.

2. Heat a large pan with oil over medium-high heat. Add chicken mince, cook for 5 minutes, breaking up any lumps with a wooden spoon. Add spice mix, cook for further 2 minutes. Set aside on a plate, reserve pan.

3. Slice spring onions and capsicums. Add to pan, cook for 6-8 minutes over medium heat, or until softened.

4. Quarter cherry tomatoes, remove corn kernels from cob and crush garlic. Add to pan, cook briefly. Return chicken mince to pan, stir in sour cream and sweet chilli sauce. Add reserved pasta water to reach desired consistency. Simmer for 5 minutes.

5. Toss cooked pasta through sauce, divide between plates. Top with chopped parsley to serve (see tip).

Tip!
If preferred, leave sweet chilli sauce out of pasta and use to taste to your plate.
Top with grated cheese if desired.

500g fusilli pasta

1 tbsp oil, for cooking
500g chicken mince
1 tbsp fajita spice mix

1/4 bunch spring onions
1 green capsicum
1 red capsicum

1 punnet cherry tomatoes
1 corn cob
2 garlic cloves
1/2 tub sour cream
2 tbsp sweet chilli sauce (see tip)

1/2 packet parsley, chopped

salt and pepper, for seasoning