Creamy Peri-Peri Chicken Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 tsp Olive oil

600 g Skinless, boneless chicken breast (Chopped)

2 tsp Peri peri seasoning (See notes)

2 Red peppers (Sliced)

1 Red onion (Peeled and chopped)

2 Garlic cloves (Peeled and crushed)

750 ml Chicken stock (made from a cube is fine)

400 g Chopped tomatoes (x1 tin)

250 g Dried pasta

100 g Cream cheese

198 g Tin Sweetcorn (Drained)

Sea salt and freshly ground black pepper

Directions

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
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 115 mg
• Sodium: 690 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 5 g
• Total Sugars: 14 g
• Protein: 49 g