Bring a large saucepan of water to the boil with ½ tsp salt for the rigatoni.

Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). 

When the water is boiling, add the rigatoni to the pan and bring back to the boil. Cook until tender, 12 mins. 

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once browned, transfer the chicken to a medium bowl.

Pop the (now empty) pan back on medium-high heat (no need to clean). Add another drizzle of oil (if needed). 

Once hot, add the sliced pepper and onion to the pan. Stir in the sugar (see pantry for amount), then season with salt and pepper. Stir-fry until the veg has softened, 4-5 mins.

Once softened, add the browned chicken back into the pan, along with the Mexican style spice mix, tomato puree and the garlic. Stir-fry for 30 secs.

Next, stir the water for the sauce (see pantry for amount) and chicken stock paste into the chicken. 

Bring to the boil and simmer until the chicken is cooked through and the sauce has reduced by half, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the sauce has reduced, stir in the soured cream, peas and the hard Italian style cheese. Season with salt and pepper, then bring to the boil and simmer until slightly thickened, 2-3 mins. Remove from the heat.

Add the cooked pasta to the sauce and stir together to combine. 

Taste and add more salt and pepper if needed. Add a splash of water if it's a little dry.

Share the fajita style pasta between your bowls.