While traveling through South Africa I become totally enthralled with Peri-Peri or (Piri-Piri) Sauce. The spicy condiment, made with birds-eye chili peppers, is a favorite hot sauce in Africa. The peppers are grown in Africa but were embraced by the Portuguese who are credited for inventing the sauce. There are many versions of Peri-Peri sauce, but all contain the delicious birds eye and often garlic, oregano, lemon, vinegar, onion and bell peppers. It’s the perfect way to add a kick of spice without overpowering the dish. Which is why it works really well as an addition to the creamy pasta sauce in this recipe. Peri-Peri sauce can be found in the international section of your grocery store. Each preparation has a different level of spice and salt, so use sparingly at first.
For 4 servings
Peri-Peri Chicken Penne Pasta
3 Tablespoons Olive OIl
2 Chicken Breasts
1 Medium Red Onion, diced
3 Cloves Garlic, minced
1 Cup Cherry Tomatoes
1/2 Cup Dry White Wine
3 Tablespoon Peri-Peri Sauce
1/4 Cup Chicken Stock, low salt
1/3 Cup Heavy Cream
3 Oz Softened Cream Cheese
2 Cups Penne Pasta cooked al dente
Parsley for Garnish
Cut the chicken into bite sized pieces.
Add to a skillet with olive oil over medium heat and brown on all sides. Set aside.
In the same pan, add the onion and sauté for about 5 minutes. Add the garlic and tomatoes and continue to cook until the skin of the tomatoes begins to split.
Add the wine, chicken stock and peri-peri sauce and continue to sauté until the liquid is reduced by about 1/3.
Return the chicken to the pan and add the pasta. Allow to simmer for about 5 minutes.
Remove the pan from the heat and add the cream cheese. Stir gently. Then slowly add the cream.
Return to low heat if needed to fully melt the cheese.
Taste and adjust the flavor with salt, pepper, additional cheese or a dash of extra peri-peri sauce.
Garnish with parsley.
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