Creamy Peri-Peri Chicken Pasta

INGREDIENTS

• 2 tsp Olive oil
• 600 g Chicken breast Chopped
• 4 tsp Peri peri seasoning
• 2 Red peppers Sliced
• 1 Red onion Peeled and chopped
• 2 Garlic cloves Peeled and crushed
• 750 ml Chicken stock
• 400 g Chopped tomatoes x1 tin
• 250 g Dried pasta
• 100 g Cream cheese
• 198 g Tin Sweetcorn Drained
• Salt and pepper

INSTRUCTIONS 

• Heat the oil in a large saucepan and add the chicken breast and 2 tsp of your peri-peri seasoning.
• Stir over a high heat until the chicken is coloured all over, about 5 minutes.
• Add the peppers, red onion and garlic and cook for a further 5 minutes.
• Stir in the chicken stock, tinned tomatoes, rest of the peri peri, salt and pepper and pasta and bring to a simmer.
• Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
• Stir in the cream cheese and the sweetcorn.