A hearty and flavourful pasta dish featuring tender peri peri-marinated chicken, roasted with sweet bell peppers and onions, all tossed in a rich, creamy peri peri sauce. Finished with fresh herbs, it offers a delightful balance of spice and comfort.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
350 gChicken thigh
25 mlParsley
15 mlCilantro
1LemonTrim any excess fat from 350 g chicken thigh. Roughly chop 1 tbsp parsley and 15 ml cilantro. Juice 1 lemon.
350 gChicken thigh
10 mlSalt
5 mlChilli flakes
15 mlOregano
15 mlGarlic powder
15 mlSmoked paprika
7½ mlOnion powder25 mlParsley15 mlCilantro1Lemon
20 mlOlive oilIn a large bowl, combine the trimmed chicken thigh with 1½ tsp salt, 5 ml chilli flakes, 2 tsp oregano, 2 tsp garlic powder, 2 tsp smoked paprika, 7½ ml onion powder, 1 tbsp parsley, 15 ml cilantro, 1 lemon juice, and 20 ml olive oil. Mix until the chicken is evenly coated. Let marinate for at least 15 minutes if time allows.
110 gOnion
500 gBell pepper
500 gZucchini
2Eggplant10 mlSalt15 mlOregano15 mlGarlic powder15 mlSmoked paprika
500 gRigatoni pastaChop 110 g onion, 500 g bell pepper, 500 g zucchini, and 2 eggplant. Measure out the remaining salt, oregano, garlic powder, and smoked paprika for the sauce. Bring a large pot of salted water to a boil for the rigatoni pasta.
350 gChicken thigh
125 gChilli sauce
10 mlVegetable oil500 gRigatoni pastaPreheat the oven to 200°C Ober-/Unterhitze. Line a large sheet pan with parchment paper. Spread the marinated chicken thigh in a single layer on the prepared pan. Brush the chicken with 50 g chilli sauce and lightly spray with 10 ml vegetable oil. Bake for 22-25 minutes, or until golden and juicy. While the chicken bakes, add 500 g rigatoni pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
350 gChicken thigh110 gOnion500 gBell pepper500 gZucchini2EggplantRemove the cooked chicken thigh from the sheet pan, reserving all the pan juices. Add the chopped onion, bell pepper, 500 g zucchini, and 2 eggplant to the same sheet pan, tossing them in the reserved pan juices until evenly coated. Spread the vegetables flat and roast in the oven at 180°C Umluft for 15 minutes, or until soft and lightly charred.
10 mlSalt15 mlOregano15 mlGarlic powder15 mlSmoked paprika
75 gTomato paste
90 gCream cheese
200 mlWhole milk125 gChilli sauceWhile the sheet pan is still hot from the oven, add the remaining ¾ tsp salt, 1 tsp oregano, 1 tsp garlic powder, 1 tsp smoked paprika, 75 g tomato paste, 90 g cream cheese, 200 ml whole milk, and the remaining 75 g chilli sauce to the pan. Mix gently with a spatula, scraping up any browned bits, until the cream cheese melts and the sauce is creamy and emulsified. If needed, return the pan to the oven for 5 minutes to help the sauce emulsify.
500 gRigatoni pasta25 mlParsleyStir the cooked rigatoni pasta and the remaining ½ tbsp parsley into the creamy sauce on the sheet pan until the pasta is fully coated.
350 gChicken thighSlice the cooked chicken thigh into bite-sized pieces.
500 gRigatoni pasta350 gChicken thigh25 mlParsley
40 gParmesanServe generous portions of the creamy rigatoni pasta and vegetable mixture, topped with the sliced chicken thigh. Garnish with extra fresh parsley and sprinkle with 40 g parmesan.