Peri Peri Chicken and Pasta

Ingredients

1 pound of Chicken Breasts

·         2 Tbsp Maani’s Tandoori Masala Spice Blend

·         1 tbsp Olive Oil

·         2 tbsp Lime Juice

·         Salt and Black Pepper to taste 

·         1 tbsp ginger garlic paste 

·         2 tbsp of Siracha 

·         2 eggs 

·         ½ cup of seasoned flour – add the some Maani’s Tandoori spice blend, salt, pepper to the flour 

Peri Peri Pasta Sauce

·         1 box of any favorite pasta I used spaghetti 

·         1 cup Heavy Cream, 

·         1/2 cup Chicken Stock

·         2 Roasted Red Peppers

·         2 tbsp Butter

·         2 tbsp  Fresh Parsley

·         2 tbsp fo Fresh Cilantro 

·         1 tbsp Tomato Paste 

1 medium Onion roasted 

·         6 cloves of Garlic, roasted 

·         2 tbsp of red wine vinegar

·         1 tsp of sugar

·         Zest of one lemon 

·         Salt and pepper to taste 

·         1 tbsp of dried oregano 

·         1 tbsp of sweet paprika ·          

To Serve

·         Lime Juice

·         Fresh Parsley

·         Chilli Flakes

Instructions:

1.                   Butterfly your chicken breasts right through the center to create 4 even sized breasts.

2.                   In a large shallow dish combine everything for the marinade and mix in a bowl then add your chicken and marinate at least 2 hours in your fridge or overnight.  

3.                   Bring chicken close to room temp if marinated in the fridge, then scramble the eggs in a bowl and have the seasoned flour ready to add the marinated chicken to the egg then add it into the seasoned flour and add to a large pan and fry over medium-high heat until nicely brown and crispy on each side and white through the center. Rest on a chopping board to one side, then slice into thin strips just before you serve. 

4.                   Preheat your oven to 400 and roast the red bell peppers, garlic and onions I added some oil salt and pepper to the red pepper before roasting. Check on the red peppers and keep turning them so they are nicely roasted for approx. 20 minutes. 

5.                   In nutribullet add in the roasted red bell pepper, garlic, onions, green chili’s, parsley, cilantro, red wine vinegar, and chicken broth. Mix together until everything is fully blended. 

6.                   Boil your spaghetti and in a medium size pan melt in 2 tbsp of butter. Add in the tomato paste and in all your spices, heavy cream and peri peri sauce we just made and gently simmer for 10 minutes. Save ½ cup of starchy water from the pasta for the sauce if needed. The peri peri sauce is quite thin just simmer it to make it thick. 

7.                   Add in the cooked spaghetti to the sauce and add in some grated parmesan cheese, serve it up with extra parsley, lime juice and chilli flakes (optional) and enjoy!