Creamy Peri-Peri Chicken Pasta

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

2 tsp Olive oil

600 g Chicken breast (Chopped)

4 tsp Peri peri seasoning

2 Red peppers (Sliced)

1 Red onion (Peeled and chopped)

2 Garlic cloves (Peeled and crushed)

750 ml Chicken stock

400 g Chopped tomatoes (x1 tin)

250 g Dried pasta

100 g Cream cheese

198 g Tin Sweetcorn (Drained)

Salt and pepper

Instructions

Heat the oil in a large saucepan and add the chicken breast and 2 tsp of your peri-peri seasoning.

Stir over a high heat until the chicken is coloured all over, about 5 minutes.

Add the peppers, red onion and garlic and cook for a further 5 minutes.

Stir in the chicken stock, tinned tomatoes, rest of the peri peri, salt and pepper and pasta and bring to a simmer.

Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.

Stir in the cream cheese and the sweetcorn.

Nutrition

• Calories: 606 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 115 mg
• Sodium: 690 mg
• Glucides Totaux: 71 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 14 g
• Protéines: 49 g