If you love hot food, this chicken pasta dish is definitely for you.
Peri-Peri Chicken Pasta Bake
Kim Bagley Recipe
Ingredients
1 onion grated
4 tbsp (60 ml) olive oil
50g butter
3 cloves garlic, crushed
1 cup (250 ml) tomato puree
2 cups (500 ml) fresh cream
2 tbsp (30 ml) sugar
2 tbsp (30 ml) peri-peri sauce
4 chicken fillets
2 tsp (10 ml) dry Italian herbs
1 cup (250 ml) Mozzarella cheese
2 cups (500 ml) cheddar cheese
500g penne pasta
Method
Cook the pasta in salted water with 3 tbsp (45 ml) olive oil. Set aside. Keep the pasta water.
Add the oil and butter to a pan. Add the grated onion and sauté for 2 to 3 minutes.
Add all the crushed garlic and chicken cubes. Sauté for 10 minutes.
Add the tomato puree, 1 tsp Italian herbs, peri-peri sauce and a ladle of pasta water.
Add the sugar and cook for 20 minutes on medium heat.
Lower the heat and add 1 cup fresh cream. Stir and simmer for 5 minutes.
Add the cooked pasta, Mozzarella cheese and toss. Add the rest of the fresh cream.
Transfer to greased oven-proof dish. Add the cheddar cheese, sprinkle with crushed chillies and Italian herbs.
Bake at 180°c for 15 to 20 minutes. If you like a crusty top, bake for longer. I personally don't like a crisp top as it's rubbery and hard once it goes cold. I prefer a soft, melty cheesy top.
Serve hot with a microgreens salad. I absolutely love the freshness and taste of microgreens instead of lettuce and it has so many added health benefits. You have to cut that creamy, cheesy rich pasta with a crisp fresh salad.
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