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.
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