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Peri peri chicken pasta with mixed red, yellow and orange peppers plus red onion wedges with a creamy sauce.
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Peri peri chicken pasta

A creamy, flavoursome, spiced pasta bake with peri peri chicken
Course Main Course
Cuisine American
Keyword chicken, pasta, peri peri
Prep Time 5 minutes
Cook Time 28 minutes
Servings 4 servings
Calories 498kcal
Author Katykicker

Ingredients

  • 450 g peri peri chicken I used my air fryer peri peri chicken recipe made with my peri peri seasoning blend - see above for links
  • 225 g fusilli pasta uncooked weight
  • 1 white onion
  • 1 yellow pepper
  • 1 red pepper
  • Splash of oil
  • 100 ml soft cheese
  • 200 ml chicken stock

Instructions

  • First up you'll want to make your peri peri chicken. I use air fryer peri peri chicken, as it is really simple, and keeps well in the fridge too.
  • Slice the peri peri chicken finely.
  • Cook your pasta based on the packet instructions, then keep back a little of the pasta water to help you thin out the sauce later as needed.
  • Chop your onions and peppers finely.
  • Fry the peppers and onions together in a pan, lightly oiled, for 4-5 minutes, until almost cooked.
  • Add the sliced peri peri chicken breasts.
  • Mix in the soft cheese and then the chicken stock until combined.
  • Heat gently for 3 minutes, until lightly simmering.
  • Season to taste, as required.
  • Add a splash of the reserved pasta water if you'd like to thin the sauce out a little.
  • Serve your pasta dish and enjoy!
  • Optional: Add cracked black pepper and a little cheese of your choice on the top!

Nutrition

Calories: 498kcal