Creamy Peri-Peri Chicken Pasta
An easy all-in-one dish, this Creamy Peri Peri Chicken Pasta is a delicious flavour-packed recipe with a kick.
Servings: 4
Ingredients
- 2 tsp Olive oil
- 600 g Skinless, boneless chicken breast Chopped
- 2 tsp Peri peri seasoning See notes
- 2 Red peppers Sliced
- 1 Red onion Peeled and chopped
- 2 Garlic cloves Peeled and crushed
- 750 ml Chicken stock made from a cube is fine
- 400 g Chopped tomatoes x1 tin
- 250 g Dried pasta
- 100 g Cream cheese
- 198 g Tin Sweetcorn Drained
- Sea salt and freshly ground black pepper
Instructions
- Heat the oil in a large saucepan and add the chicken breast and 2 tsp of your peri-peri seasoning.
- Stir over a high heat until the chicken is coloured all over, about 5 minutes.
- Add the peppers, red onion and garlic and cook for a further 5 minutes.
- Stir in the chicken stock, tinned tomatoes, rest of the peri peri, salt and pepper and pasta and bring to a simmer.
- Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
- Stir in the cream cheese and the sweetcorn.
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Notes
Timings: Cooking time can depend on the pasta shape you're using. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
Peppers: The type of peppers used here are bell peppers
Peri Peri Seasoning: You can add more if you prefer a spicier meal, I used 4 tsp.
Hot and spicy: If you and your family like it super spicy, feel free to add 1 chopped red chilli with the sliced pepper.
Leftovers: Stuck for a lunch? This can be eaten hot or cold the next day, with the flavour just getting better!
Nutrition
Calories: 606kcal | Carbohydrates: 71g | Protein: 49g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 690mg | Potassium: 1383mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2216IU | Vitamin C: 92mg | Calcium: 108mg | Iron: 3mg