Such an easy one. Don't know why peri peri and pasta isn't a bigger thing. It works a treat.
Remember to add some pasta water at the end to get a rich, creamy sauce (without adding any cream!)
Cooking time (includes preparation time): 1 Hour
2 Peppers - £0.50
Bag of Sweet Peppers - £1.11
Red Chillies - £0.60
Red Wine Vinegar - £0.80
Oregano - £0.85
1 Red Onion - £0.16
1 Lemon - £0.30
Garlic - £0.30
4 Chicken Breasts - £3.00
1 Bunch of Coriander - £0.70
Smoked Paprika - £0.85
500g of Tagliatelle - £0.50
Total Cost - £9.67
Preheat oven to 180°C/356°F.
Add 2 chopped red peppers, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for 40 minutes.
Add roast vegetables to a blender with the pulp of the roast lemon, 1 1⁄2 tablespoons of red wine vinegar, 2 garlic cloves, 1 red chilli, a heaped teaspoon of oregano, a heaped teaspoon of smoked paprika, salt, pepper, olive oil. Blitz until smooth.
Dice up your chicken and slice up your sweet peppers. Add a drizzle of olive oil to a pan. Add the chicken and peppers, cooking on a low heat. Once the chicken is white, add a heaped teaspoon of smoked paprika. Stir it in.
Get your pasta on (follow pack instructions).
Pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.
Drain pasta, reserve some of the water. Add to the peri peri pan. Stir everything together. Serve in bowls while hot. If you have some cheddar, grate that on top!