Creamy Peri Peri Chicken Pasta

Ingredients (raw weights)

• 1500 g chicken thigh, boneless skinless, raw
• 18 g salt, dry
• 5.4 g chili powder, dry
• 4 g oregano, dried, dry
• 12 g garlic powder, dry
• 9.2 g paprika, dry
• 7.2 g onion powder, dry
• 3.2 g parsley, dried, dry
• 7.6 g freshly coriander/cilantro, raw
• 45 g lemon juice, as sold
• 36 g olive oil, as sold
• 100 g peri peri sauce, as sold
• 225 g onion, raw
• 225 g bell pepper, raw
• 9 g salt, dry
• 6.2 g garlic powder, dry
• 2 g oregano, dried, dry
• 4.6 g paprika, dry
• 135 g tomato paste, canned
• 180 g cream cheese, light (low fat), as sold
• 428 g evaporated milk, fat free, canned
• 150 g peri peri sauce, as sold
• 480 g pasta, dry (uncooked)

Steps

1. Trim excess fat from the chicken thighs. Add seasoning, fresh parsley and coriander, lemon juice, and olive oil. Mix until evenly coated and let marinate if time allows.
2. Line a sheet pan and spread the marinated chicken in a single layer. Brush with peri peri sauce and lightly spray with avocado oil. Bake in a preheated oven at 200C / 400F for 22-25 minutes until golden and juicy. While it cooks, boil the pasta, drain, and set aside.
3. Remove the chicken and keep all the pan juices. Add chopped onion and bell pepper, toss in the juices, spread flat, and roast at 180C / 370F for 15 minutes until soft and lightly charred.
4. While pan is hot, add extra seasoning, tomato paste, cream cheese, milk, peri peri sauce. Mix gently until melted creamy - the residual heat will help emulsify sauce. If needed, return to oven for 5 minutes.
5. Stir in cooked pasta and parsley until coated. Slice peri peri chicken, serve over pasta, and ENJOY!