Adding PERi-PERi sauce to a classic dish like creamy chicken pasta is delightful! Give it a try.
- 20ml PERi-PERi sauce
- 350g penne pasta
- 200g soft cream cheese
- 150g cooked chicken (shredded)
- 4 garlic cloves
- 2 tins of chopped tomatoes (2x400g)
- 2 tbsp fresh basil (roughly torn)
- 2 tbsp olive oil
- Pinch of salt
1 Fry garlic in oil until golden brown. Remove from oil and save for later
2 Fry the basil in the garlicky oil for 30 seconds, then remove from oil and put it with the cooked garlic
3 Add the tomatoes to the infused oil, with a pinch of salt and cook over a high heat for 5 minutes. Add the PERi-PERi sauce and soft cheese, and cook for another 5 minutes
4 Cook the pasta until al dente (or, as we normal people say 'until cooked'), in salted boiling water, drain and then add to the creamy tomato sauce. Mix in the precooked garlic and basil
5 Serve and enjoy!