Peri Peri Spaghetti

A homemade Peri Peri sauce, shredded chicken and of course everyone's favourite pasta, spaghetti! This comfort dish is bursting with many different flavours and is the epitome of comfort food.

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Cook: 75 mins


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Preheat oven to 200C / 400F.
To a large baking dish, add sweet red pepper, red onion, olive oil, paprika, oregano, salt and pepper to taste. Wrap garlic cloves in tin foil and drizzle with a little olive oil, wrap tin foil to conceal garlic cloves and add to baking dish. Shake it all up to coat and bake for 30 mins.
Meanwhile bring a saucepan of water to a simmer, add your chicken breasts to the water and leave to boil for 20 mins or until cooked through. Once cooked, drain and shred into small pieces using two forks.
To make peri peri sauce, add cooked veg to a blender along with juice of 1 lemon, red chillies red wine vinegar and basil. Blend it up. Add splashes of water until you're left with a chunky but loose sauce, which almost resembles a salsa.
Now is a good time to get your spaghetti cooking. Cook until al dente. Reserve pasta water when draining.
Add peri peri sauce to pan and bring to a low simmer. Add in shredded chicken and single cream, give it a stir and continue to simmer for 5-10 mins. Add cooked spaghetti and toss to combine.
Mix it all up using tongs or tossing in the pan, be careful not to break the spaghetti up too much. Serve with grated parmesan and some fresh basil leaves!

Nutritional Info

Cals – 568
Carbs – 67g
Protein – 35g
Fat – 17g


Serves Serves 4

For The Creamy Peri Peri Pasta

  • 2 sweet red pepper - roughly chopped
  • 1 red onion - roughly chopped
  • 3-4 cloves of garlic.
  • 3 tbsp Extra Virgin Olive Oil
  • Tbsp Paprika
  • Tbsp Oregano
  • 1 lemon
  • 2 red chillies - chopped and deseeded if you want less heat.
  • 2 tbsp of red wine vinegar
  • A bunch of fresh basil
  • 400g of chicken breast
  • 50ml of light cream.
  • 350g of dried spaghetti

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