Creamy Peri Peri Chicken Pasta

40 mins
Serves 8
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Directions

  1. 1Trim excess fat from the chicken thighs.
  2. 2Trim excess fat from the chicken thighs.
  3. 3Trim excess fat from the chicken thighs.
  4. 4Add seasoning, fresh parsley and coriander, lemon juice, and olive oil to the chicken.
  5. 5Add seasoning, fresh parsley and coriander, lemon juice, and olive oil to the chicken.
  6. 6Add seasoning, fresh parsley and coriander, lemon juice, and olive oil to the chicken.
  7. 7Mix until evenly coated and let marinate if time allows.
  8. 8Mix until evenly coated and let marinate if time allows.
  9. 9Mix until evenly coated and let marinate if time allows.
  10. 10Line a sheet pan and spread the marinated chicken in a single layer.
  11. 11Line a sheet pan and spread the marinated chicken in a single layer.
  12. 12Line a sheet pan and spread the marinated chicken in a single layer.
  13. 13Brush with peri peri sauce and lightly spray with avocado oil.
  14. 14Brush with peri peri sauce and lightly spray with avocado oil.
  15. 15Brush with peri peri sauce and lightly spray with avocado oil.
  16. 16Bake in a preheated oven at 200C / 400F for 22-25 minutes until golden and juicy.
  17. 17Bake in a preheated oven at 200C / 400F for 22-25 minutes until golden and juicy.
  18. 18Bake in a preheated oven at 200C / 400F for 22-25 minutes until golden and juicy.
  19. 19While chicken cooks, boil the pasta, drain, and set aside.
  20. 20While chicken cooks, boil the pasta, drain, and set aside.
  21. 21While chicken cooks, boil the pasta, drain, and set aside.
  22. 22Remove the chicken from the pan and keep all the pan juices.
  23. 23Remove the chicken from the pan and keep all the pan juices.
  24. 24Remove the chicken from the pan and keep all the pan juices.
  25. 25Add chopped onion and bell pepper to the pan, toss in the juices, and spread flat.
  26. 26Add chopped onion and bell pepper to the pan, toss in the juices, and spread flat.
  27. 27Add chopped onion and bell pepper to the pan, toss in the juices, and spread flat.
  28. 28Roast at 180C / 370F for 15 minutes until soft and lightly charred.
  29. 29Roast at 180C / 370F for 15 minutes until soft and lightly charred.
  30. 30Roast at 180C / 370F for 15 minutes until soft and lightly charred.
  31. 31While the pan is hot, add extra seasoning, tomato paste, cream cheese, evaporated milk, and peri peri sauce.
  32. 32While the pan is hot, add extra seasoning, tomato paste, cream cheese, evaporated milk, and peri peri sauce.
  33. 33While the pan is hot, add extra seasoning, tomato paste, cream cheese, evaporated milk, and peri peri sauce.
  34. 34Mix gently until melted and creamy; the residual heat will help emulsify the sauce.
  35. 35Mix gently until melted and creamy; the residual heat will help emulsify the sauce.
  36. 36Mix gently until melted and creamy; the residual heat will help emulsify the sauce.
  37. 37If needed, return to oven for 5 minutes.
  38. 38If needed, return to oven for 5 minutes.
  39. 39If needed, return to oven for 5 minutes.
  40. 40Stir in cooked pasta and parsley until coated.
  41. 41Stir in cooked pasta and parsley until coated.
  42. 42Stir in cooked pasta and parsley until coated.
  43. 43Slice peri peri chicken, serve over pasta, and enjoy.
  44. 44Slice peri peri chicken, serve over pasta, and enjoy.
  45. 45Slice peri peri chicken, serve over pasta, and enjoy.

Ingredients

  • 1500 g Raw Boneless Skinless Chicken Thighs, fat trimmed
  • 1500 g Raw Boneless Skinless Chicken Thighs, fat trimmed
  • 1500 g Raw Boneless Skinless Chicken Thighs, fat trimmed
  • 3 Tsp Salt
  • 3 Tsp Salt
  • 3 Tsp Salt
  • 2 Tsp Chilli Flakes
  • 2 Tsp Chilli Flakes
  • 2 Tsp Chilli Flakes
  • 4 Tsp Oregano
  • 4 Tsp Oregano
  • 4 Tsp Oregano
  • 4 Tsp Garlic Powder
  • 4 Tsp Garlic Powder
  • 4 Tsp Garlic Powder
  • 4 Tsp Smoked Paprika
  • 4 Tsp Smoked Paprika
  • 4 Tsp Smoked Paprika
  • 3 Tsp Onion Powder
  • 3 Tsp Onion Powder
  • 3 Tsp Onion Powder
  • 2 Tbsp Freshly Chopped Parsley
  • 2 Tbsp Freshly Chopped Parsley
  • 2 Tbsp Freshly Chopped Parsley
  • 2 Tbsp Freshly Chopped Coriander/Cilantro
  • 2 Tbsp Freshly Chopped Coriander/Cilantro
  • 2 Tbsp Freshly Chopped Coriander/Cilantro
  • 1 Lemon Lemon Juiced
  • 1 Lemon Lemon Juiced
  • 1 Lemon Lemon Juiced
  • 8 Tsp Olive Oil
  • 8 Tsp Olive Oil
  • 8 Tsp Olive Oil
  • 100 g Nando’s Peri Peri Medium Sauce (used to brush over the chicken before cooking)
  • 100 g Nando’s Peri Peri Medium Sauce (used to brush over the chicken before cooking)
  • 100 g Nando’s Peri Peri Medium Sauce (used to brush over the chicken before cooking)
  • 4 Tsp Avocado Cooking Spray
  • 4 Tsp Avocado Cooking Spray
  • 4 Tsp Avocado Cooking Spray
  • 200 g White & Red Onion, chopped
  • 200 g White & Red Onion, chopped
  • 200 g White & Red Onion, chopped
  • 200 g Red & Green Bell Pepper, chopped
  • 200 g Red & Green Bell Pepper, chopped
  • 200 g Red & Green Bell Pepper, chopped
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Oregano
  • 2 Tsp Oregano
  • 2 Tsp Oregano
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 120 g Tomato Paste
  • 120 g Tomato Paste
  • 120 g Tomato Paste
  • 180 g Light Cream Cheese
  • 180 g Light Cream Cheese
  • 180 g Light Cream Cheese
  • 400 ml Light Evaporated Milk
  • 400 ml Light Evaporated Milk
  • 400 ml Light Evaporated Milk
  • 150 g Peri Peri Medium Sauce
  • 150 g Peri Peri Medium Sauce
  • 150 g Peri Peri Medium Sauce
  • 480 g Uncooked Protein Rigatoni Pasta
  • 480 g Uncooked Protein Rigatoni Pasta
  • 480 g Uncooked Protein Rigatoni Pasta
  • Fresh Chopped Parsley
  • Fresh Chopped Parsley
  • Fresh Chopped Parsley

Equipment

sheet panoven

Tips

  • Marinate chicken if time allows.
  • The residual heat in the pan will help emulsify the sauce.