Creamy chicken and pepper pasta

Updated at: Thu, 17 Aug 2023 08:49:40 GMT

Step 1

Fry onion and garlic in some oil

Step 2

Add the chicken strips and fry for a few mins until they change colour

Step 3

Add the spices (salt, black pepper, red chilli flakes, paprika and garlic powder) and cook till it is mixed in properly

Step 4

Add passata along with the peppers and sweetcorn. (As an alternative you can also blend a can of tomatoes into a smooth paste and use that)

Step 5

Cover and cook on low heat for 15-20mins so chicken is cooked through and all the spices are fully cooked and mixed into the sauce

Step 6

Cook pasta as per instructions on packet. (I use penne or rigatoni pasta with this sauce as the sauce gets inside the lil tubes so when you bite into it, you get more sauce. If you’re making a dry pasta, then fusilli is good so it sticks to the edges of pasta. Depends on personal preference)

Step 7

Add cream cheese to the pasta sauce. (As an alternative, you can also use 200ml double cream depending on the consistency you like). Mix And bring to boil once and then let it simmer for 5mins

Step 8

Add mixed herbs and cooked pasta to the sauce, cover and cook for 2-3mins on low heat and serve hot with garlic bread

Step 9

Tip: when re-heating this pasta or any other “creamy pasta”, the next day, add a few tbsp of milk in it, mix and warm up completely. The milk will help loosen up the sauce a bit more and ensure it is as creamy as the first day you had it. Some people also add water to it but i feel milk works better as its a similar product to what you cooked pasta in. Also, boil the pasta while you’re cooking sauce on low heat to save time.

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