Peri-Peri Chicken Pasta Bake

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

1. Cook the pasta in salted water with 3 tbsp (45 ml) olive oil. Set aside. Keep the pasta water.

2. Add the oil and butter to a pan. Add the grated onion and sauté for 2 to 3 minutes.

3. Add all the crushed garlic and chicken cubes. Sauté for 10 minutes.

4. Add the tomato puree, 1 tsp Italian herbs, peri-peri sauce and a ladle of pasta water.

5. Add the sugar and cook for 20 minutes on medium heat.

6. Lower the heat and add 1 cup fresh cream. Stir and simmer for 5 minutes.

7. Add the cooked pasta, Mozzarella cheese and toss. Add the rest of the fresh cream.

8. Transfer to greased oven-proof dish. Add the cheddar cheese, sprinkle with crushed chillies and Italian herbs.

9. 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.

10. 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.