Creamy Peri Peri Pasta

Our Creamy Peri Peri Pasta is absolutely delicious - so tasty and satisfying, yet so easy make.

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Cook: 15 mins

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Cover and bash chicken breast to 2cm thickness, then coat with 1/2 tbsp of olive oil and 1/2 tbsp of peri peri seasoning.
Bring a large saucepan of salted water boil and add penne. Cook until al dente, then drain, but reserve pasta water in a jug or bowl.
Heat tbsp of olive oil, on medium-high heat, in a non-stick pan and add seasoned chicken breast. Sear chicken breast 4-5 mins on each side, until nicely charred and cooked through, then remove from pan.
Deglaze pan with a splash of red wine vinegar, then add shallots and sweet red pepper, cook for 5 mins on low-medium heat, stirring occasionally, before adding light cream cheese, tomato puree, smoked paprika, oregano and a large ladle of pasta water. Stir to combine, until you are left with a creamy sauce.
Using two forks, pull apart chicken, then add back pan along with spinach. Stir and allow to spinach to wilt, before adding cooked penne, parmesan and enough pasta water to create a creamy, emulsified sauce. Then add light cream if you are opting to use it.

Nutritional Info

Per serving:

Cals -681

Carbs – 61g

Protein – 49g

Fat – 26g

Ingredients

Serves 2

  • 250-300g chicken breast.
  • Peri peri seasoning.
  • 1 & 1/2 tbsp of extra virgin olive oil.
  • A splash of red wine vinegar (can be any type of vinegar)
  • 2 shallots - finely chopped.
  • 1 sweet red pepper - finely chopped.
  • 3 tbsp of light cream cheese.
  • 2 tbsp of tomato puree.
  • Tsp of smoked paprika.
  • Tbsp of oregano.
  • 1/2 a pack of spinach, add more if you like.
  • 30g of parmesan - grated.
  • 150g of penne.
  • 50ml of single cream (optional).

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