Piri Chicken Pasta

• portions: Serves 3
• temps total: 16 minutes

Ingrédients

For the chicken -

400g Chicken Breast Fillets, Diced

2x Tbsp Peri Peri Lemon & Herb Sauce

½x Tsp Garlic Powder

½x Tsp Paprika

1/2 Lemon, Freshly Squeezed

Pinch Sea Salt & Black Pepper

For the pasta -

250g Penne Pasta

Olive Oil 1 Cal Cooking Spray

1x Red Onion, Diced

1x Yellow Pepper, Chopped

3x Garlic Cloves, Grated

1x Tsp Lemon Juice

150ml Chicken Stock

100g Reduced Fat Lighter Soft Cheese

2x Tbsp Peri Peri Lemon & Herb Sauce

30g Grated Mozzarella

Parsley, Fresh

Pinch, Paprika (for colour)

Instructions

In a bowl, combine diced chicken with 2 tbsp peri peri sauce, garlic powder, paprika, squeeze of half a lemon, salt and pepper Mix well and let marinate while prepping other ingredients.

Boil a pot of salted water and cook penne pasta until al dente. Drain and set aside, reserving a splash of pasta water.

Spray a large non-stick pan with olive oil cooking spray. Cook chicken over medium-high heat for 6–8 minutes until golden and cooked through. Remove from pan and set aside.

In the same pan, spray again if needed.

Sauté red onion and yellow pepper for 4–5 minutes until soft.

Add grated garlic and cook for 1 minute until fragrant.

Next, Add 1 tsp lemon juice and 150ml chicken stock to the pan. Stir in the soft cheese and 2 tbsp peri peri sauce. Let it simmer gently for 3–4 minutes until creamy and slightly thickened.

Add cooked chicken and drained pasta to the pan. Stir in a splash of reserved pasta water if needed to loosen the sauce. Mix in 30g grated mozzarella and let it melt through. Season to taste.

Garnish with fresh parsley and a pinch of paprika for a pop of colour. Enjoy!