Have you ever had peri peri chicken in pasta form?

If you’re craving peri peri chicken AND pasta, this one’s for you!

This might be our best one-pot dish yet… we’re combining two comfort food faves to create this one-pot peri peri chicken and corn pasta. It has all the comforting goodness of a creamy pasta with a kick of spice from the peri peri, as well as a boost of protein from the chicken. Let us know if you’ll be trying it, and leave your favourite one pot dish in the comments!

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Recipe:

Piri piri chicken and corn pasta

SERVES 4-6

PREP 15 mins

COOK 35 mins

400g-500g penne pasta or other short pasta

2 tbsp vegetable or sunflower oil

200g frozen sweetcorn, defrosted

1 onion, finely chopped

4 boneless, skinless chicken thighs roughly chopped

2 garlic cloves, crushed or finely grated

1 1/2 tbsp piri-piri seasoning (some of these can be quite spicy so add less if you don’t like a kick of spice)

200ml chicken stock

125ml double cream

1 Cook the pasta in a pan of boiling water over a medium-high heat according to pack instructions. Drain and set aside. Add the oil to the pan and fry the sweetcorn until beginning to brown then remove with a slotted spoon and set aside.

2 Reduce the heat to medium-low and fry the onion for 6-8 mins until beginning to soften then add the chicken, turn the heat up to medium, and cook for 8-10 mins until almost cooked through. Stir in the garlic and cook for 1 min before stirring in the piri-piri seasoning and coating everything well.

3 Pour in the chicken stock and double cream and tip the sweetcorn back in. Cook for around 5 mins to reduce the sauce a little then tip the pasta in and mix to combine. Cook for 1-2 mins to reheat the pasta and coat it then serve.

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