Peri Peri Chicken PastaSimple and healthy recipe combining the Peri Peri flavours to a great pasta and chicken.
Prep: 0H 10M
Cook: 0H 50M
Preheat oven to 180°C/356°F.
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.
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.
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.
Get your pasta on (follow pack instructions).
When the chicken is cooked thouroughly pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.
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!