Creamy “Mexican Rub” Chicken Pasta

Directions

1. 1

   Coat the chicken in the Mexican spices and air fry for 20 mins at 200°C.

2. 2

   Dice up the red pepper, red onion, and fry off in the Mexican spices and 1 clove of garlic.

3. 3

   Weigh out 150g of dried rigatoni pasta and let that boil away.

4. 4

   Add 120g of Philadelphia light and 150ml of the pasta water, and add the chicken.

5. 5

   Simmer for the last 5 mins + until the pasta is cooked, then add the pasta, stir thoroughly and serve.