Peri Peri Chicken Pasta
Simple and healthy recipe combining the Peri Peri flavours to a great pasta and chicken.
Method
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1
Preheat oven to 180°C/356°F.
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2
Add the chopped red peppers, chilli, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for 40 minutes.
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3
Add roast vegetables to a blender with the pulp of the roast lemon with a tablespoon and a half of red wine vinegar. Now add your oregano, smoked paprika, salt, pepper, olive oil. Blend until smooth.
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4
Dice up you chicken, slice up your yellow peppers and garlic. Add to a pan with a drizzle of olive oil. Cook on a low heat. Once the chicken is white, add 1 tsp of smoked paprika. Stir it in.
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5
Get your pasta on (follow pack instructions).
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6
When the chicken is cooked thouroughly pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.
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7
Drain pasta, reserve some of the water. Add to the peri peri pan. Stir everything together. Serve in bowls while hot. If you have some cheddar, grate that on top!