Best Creamy Piri Piri Chicken Pasta Recipes

PIRI PIRI CHICKEN DIP RECIPE BY TASTY

Steps:

• Fry the chicken in a little oil for a few minutes until cooked through.
• Stir in the cream cheese until it's melted.
• Stir in the piri piri sauce.
• Transfer all of this to an oven-safe dish and top with grated cheese.
• Grill (broil) for 5 minutes or until the cheese is bubbly.
• Serve with a selection of crackers.
• Enjoy!

CREAMY PIRI PIRI CHICKEN PASTA

Steps:

• Cut the chicken into small bitesize pieces, season with salt and pepper and set aside. Heat 1 tbsp of the oil in a wok, or wide frying pan, and fry the onion for 3-4 minutes. Stir in the garlic and fry for an additional 1 minute. As the onion is cooking bring a saucepan of water to the boil with salt and 1/2 tbsp of olive oil. This will help stop the tagliatelle from sticking together.
• Add the chicken and stir fry on a high heat for 3-5 minutes to brown chicken. Once chicken is slightly browned stir in the Piri Piri sauce and reduce heat to simmer for 2 minutes to reduce slightly.
• Once the sauce has reduced stir in the double cream and reduce heat to low for about 5 minutes and simmer, stirring occasionally. Now you have 2 options for the spinach. You can either quickly chop into strips to make it easier to wilt and add to the sauce or (if like me) you can gradually add the whole spinach leaves to the pan so you have big chunky bits to wrap around the chicken and pasta. Add to the sauce then once ready add to your drained pasta and stir through then serve.

PIRI-PIRI CHICKEN

Steps:

• To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
• Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
• When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
• Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.