Not sure why peri peri and pasta isn't a bigger thing. The tangy, delicious sauce works perfectly in this dish. With loads of grated creamy cheddar. Mmmmmmmmmm.
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Serves
4
Bell Peppers
Sweet Peppers
Chilli
Red Wine Vinegar
Dried Oregano
Smoked Paprika
Red Onion
Lemon
Garlic
Chicken Breasts
Coriander
Tagliatelle
Olive Oil
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Serves
4
Bell Peppers
Sweet Peppers
Chilli
Red Wine Vinegar
Dried Oregano
Smoked Paprika
Red Onion
Lemon
Garlic
Chicken Breasts
Coriander
Tagliatelle
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Add chopped red peppers, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for 40 minutes.
Step 3.
Add roast vegetables to a blender with the pulp of the roast lemon, red wine vinegar, garlic cloves, red chilli, oregano, smoked paprika, salt, pepper, olive oil. Blitz until smooth.
Step 4.
Dice up your chicken and slice up your sweet peppers. Add a drizzle of olive oil to a pan. Add the chicken and peppers, cooking on a low heat. Once the chicken is white, add a heaped teaspoon of smoked paprika. Stir it in.
Step 5.
Get your pasta on.
Step 6.
Pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.
Step 7.
Drain pasta, reserve some of the water. Add to the peri peri pan. Stir everything together. Serve in bowls while hot. If you have some cheddar, grate that on top!
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