Crispy Chicken Fajita Linguine

Preheat the oven to 170°C/338°F.

In a bowl, whisk your eggs. Add your chicken thighs and set aside.

Get your pasta on. After 5 minutes put aside a few ladles of pasta water.

In another bowl, mix together a tsp of both cayenne pepper and smoked paprika, as well as your chilli flakes, garlic powder, cumin, onion salt and pepper. This is your spice mix.

Finely slice your peppers into sticks. Heat a glug of vegetable oil in a pan and fry the peppers.

Once the peppers become slightly charred and soft, add in half the spice mix to the pan. Mix together. Once cooked, set aside.

Chicken time. In a bowl add your cornflour, the rest of the spice mix and a heaped tsp of paprika. Next grab your chicken thighs. Dunk your chicken from the egg mix into flour mix. Make sure you have an even coating of flour.

Heat a good amount of vegetable oil in a pan and fry the chicken for around 3-4 mins each side. Once fried, place into the oven to keep it warm until you are ready to serve.

Once the pasta is cooked, drain and add in the spiced peppers.

Mix the cream cheese into the pasta and peppers along with a splash of pasta water to make the sauce silkier.

Remove the chicken from the oven, slice into strips and garnish with 1/2 tsp cayenne pepper. Serve on top of your pasta, squeeze over some lime juice and finely chop the coriander on top. Enjoy!