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 a dish. Which is why it works really well as an addition to the creamy pasta sauce in this dish. 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
- 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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