Tasty Healthy Recipes
500g chicken breast, diced
220g dry Rigatoni pasta
1 medium brown onion
2 bell peppers (1 red and 1 yellow)
4 garlic cloves
100g Medium Nando’s sauce
200g Light Philadelphia
1 tbsp olive oil
3.5 tsp salt
1.5 tsp pepper
1.5 tsp piri piri seasoning
1 tsp paprika
1 tsp garlic granules
Prep: Dice the onion, peppers and garlic.
Slice the chicken breast into cubes and season with 1 tsp of salt, pepper, piri piri, garlic granules and paprika.
Heat 1/2 tbsp olive oil in a large pan and add in the chicken breast. Fry for around 6-8 mins until cooked through and crispy. Set the cooked chicken aside on a plate for later.
Add 2 tsp of salt to water and bring to the boil before adding your raw pasta, cooking for about 8 mins.
Whilst that’s cooking, heat the other 1/2 tbsp of olive oil in the pan and add in the onion and pepper, seasoning with 1/2 tsp of salt, pepper and piri piri. Fry for 5 minutes.
Then add in the diced garlic, continuing to fry for a further 2 mins. Pour in the Nandos sauce, spoon in the light Philadelphia and then ladle in some of the reserved pasta water.
Stir through to make a sauce and then add the drained pasta and the cooked chicken from before. Stir everything round over heat for a few mins before serving into four equal portions.