Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Piri piri chicken & corn pasta
Serves 4 - 6
Easy
Prep:
Cook:
Use piri piri seasoning to make this easy midweek meal, along with chicken thighs and a range of storecupboard and freezer ingredients
Skip to ingredients
- 400g-500g penneor other short pasta
- 2 tbsp vegetable or sunflower oil
- 200g frozen sweetcorndefrosted
- 1 onionfinely chopped
- 4 boneless, skinless chicken thighsroughly chopped
- 2 garlic clovescrushed or finely grated
- 1½ tbsp piri piri seasoning(some brands can be quite spicy so use less if you prefer)
- 200ml chicken stock
- 125ml double cream
Nutrition: Per serving
- kcal481
- fat19g
- saturates8g
- carbs57g
- sugars5g
- fibre5g
- protein18g
- salt0.82g
Method
step 1
Tip the pasta into a pan of boiling water over a medium-high heat and cook following pack instructions. Drain and set aside. Add the oil to the pan and fry the sweetcorn until beginning to brown, then remove with a slotted spoon and set aside.
step 2
Reduce the heat to medium-low and fry the onion for 6-8 mins until beginning to soften, then add the chicken, turn the heat up to medium, and cook for 8-10 mins until almost cooked through. Stir in the garlic and cook for 1 min before stirring in the piri piri seasoning, coating everything well.
step 3
Pour in the stock and double cream, then tip the sweetcorn back in. Cook for around 5 mins to reduce the sauce a little, then tip in the pasta and mix to combine. Cook for 1-2 mins to reheat the pasta and serve.
