Peri Peri Pasta?
For the pasta –
- 500 g (1lb) pasta
- fresh basil to serve
- Preheat the oven to 200°C/390°F.
- Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
- Drizzle with olive oil and season with salt and pepper.
- Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
- Remove from the oven then transfer to a blender.
- Pour in the cream and blend until smooth.
- Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the prawns/shrimp and pasta.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 8-10 minutes until al dente.
- Reserve 1 cup of pasta water then drain the pasta.
- Place the prawns in a medium bowl then add a few tablespoons of olive oil.
- Season with smoked paprika, oregano, lemon juice, salt and pepper. Toss to combine.
- Heat a large frying pan or skillet over medium-high heat.
- Add the prawns and sauté for 2 minutes per side until golden brown and cooked through.
- Transfer the prawns to the sauce and stir to combine.
- Toss the drained pasta with the sauce and prawns.
- Add a splash of the pasta cooking water.
- Serve immediately garnished with basil or chopped parsley.
Calories: 582 kcal | Carbohydrates: 101 g | Protein: 38 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 201 mg | Sodium: 1389 mg | Potassium: 632 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 2631 IU | Vitamin C: 90 mg | Calcium: 119 mg | Iron: 4 mg
Contents
What is peri peri chicken pasta?
This easy, creamy peri-peri chicken pasta is the kind of showstopper meal that will have everyone asking for seconds. The creamy peri-peri sauce delivers just the right amount of spicy punch and the juicy chicken delivers big on flavor.
How do you make peri peri sauce?
For the pasta –
- 500 g (1lb) pasta
- fresh basil to serve
- Preheat the oven to 200°C/390°F.
- Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
- Drizzle with olive oil and season with salt and pepper.
- Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
- Remove from the oven then transfer to a blender.
- Pour in the cream and blend until smooth.
- Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the prawns/shrimp and pasta.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 8-10 minutes until al dente.
- Reserve 1 cup of pasta water then drain the pasta.
- Place the prawns in a medium bowl then add a few tablespoons of olive oil.
- Season with smoked paprika, oregano, lemon juice, salt and pepper. Toss to combine.
- Heat a large frying pan or skillet over medium-high heat.
- Add the prawns and sauté for 2 minutes per side until golden brown and cooked through.
- Transfer the prawns to the sauce and stir to combine.
- Toss the drained pasta with the sauce and prawns.
- Add a splash of the pasta cooking water.
- Serve immediately garnished with basil or chopped parsley.
Calories: 582 kcal | Carbohydrates: 101 g | Protein: 38 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 201 mg | Sodium: 1389 mg | Potassium: 632 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 2631 IU | Vitamin C: 90 mg | Calcium: 119 mg | Iron: 4 mg
How long do you marinate chicken peri peri pasta?
For the creamy peri-peri sauce –
- 1 cup cherry tomatoes halved
- 2 red bell peppers seeded and roughly chopped
- 1 small red onion roughly chopped
- 4 garlic cloves peeled
- 2-3 red chillies stems removed
- 1 tbsp thyme
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 500 g (1lb) rigatoni
- fresh basil to serve
- grated Parmesan to serve
- Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
- Preheat the oven to 200°C/390°F.
- Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
- Drizzle with olive oil and season with salt and pepper.
- Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
- Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.
- Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.
- Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes.
- Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.
- Add a splash of the pasta cooking water and toss to combine.
- Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.
Calories: 546 kcal | Carbohydrates: 70 g | Protein: 30 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 58 mg | Sodium: 851 mg | Potassium: 588 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 1708 IU | Vitamin C: 65 mg | Calcium: 56 mg | Iron: 3 mg
What is peri-peri sauce?
Ingredients – Full recipe with amounts can be found in the recipe card below.
- Cherry tomatoes.
- Red bell peppers.
- Red onion.
- Garlic.
- Red chillies, I used bird’s eye chillies. You can control the level of heat in the finished sauce by de-seeding the chillies or using less.
- Fresh thyme.
- Chicken, Boneless, skinless chicken thighs. Breast meat can also be used.
- Lemon juice.
- Dried herbs : Oregano, rosemary and thyme.
- Smoked paprika.
- Garlic powder.
- Cayenne pepper.
- Olive oil.
- Salt and pepper.
- Pasta.
- Basil, for serving.
- Parmesan chees e, for serving.