Spicy Chicken Pasta (peri-peri-inspired, 20 min)
Whip up a quick and easy dinner with this 20-minute spicy chicken pasta made with rotisserie chicken and a homemade peri peri sauce. Tangy, bold, and as fiery as you like.
Servings (change as needed): 4 (or 3 larger portions)
Ingredients
- 3 cups cubed rotisserie chicken Note 1
- 6 ounces pasta, any kind
- salt for boiling pasta
- 2 cups fresh baby spinach, roughly chopped (optional) (or 2-3 ounces frozen spinach, thawed)
Peri peri sauce
- 370 ml jar of fire-roasted red peppers, rinsed and drained 12 ounces (~1 1/4 cups)
- 1 1/2 teaspoons red pepper flakes (or more or less to taste) (~6/10 spice level)
- 6 green onions, chopped ~ 1 cup/11 grams
- 1 lemon - for lemon juice
- 1/4 cup red wine vinegar (or sherry vinegar, apple cider vinegar)
- 4 cloves fresh garlic, minced 4 teaspoons (or more if you like)
- 1/2 cup fresh cilantro (optional - I use it)
- 1 tablespoon dried oregano (or 1/2 tbsp ground oregano)
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 teaspoons maple syrup, brown sugar or white sugar (or more to taste)
Instructions
- BOIL PASTA: Place pasta in boiling salted water the lower heat to medium-high heat. Cook according to package directions to al dente or longer if you prefer your pasta softer. Reserve 1/2 cup/118 ml pasta water. Drain and set aside.
- MAKE PERI PERI SAUCE: Place all peri peri sauce ingredients in a large bowl. Blend with an immersion blender until smooth, about 1-2 minutes. If you don't have an immersion blender, use a food processor or regular blender. Taste and adjust flavors, Note 2 for variations and substitutions.
- HEAT AND ASSEMBLE: Heat peri peri sauce in skillet with spinach (if using) and cook 2-3 minutes. Add pasta and chicken. Stir to warm through. If mixture is too thick, add pasta water (or plain water), a bit at a time, until you get the consistency you like. Taste and adjust seasonings. Serve immediately.
Notes
- To stir fry fresh chicken pieces: (instead of using a rotisserie chicken), use one pound/450 grams boneless chicken thighs (more forgiving, juicier) or boneless chicken breasts. Cut into bite-size pieces. Sprinkle with salt and pepper. Heat oil in a skillet to medium-high heat and pan-fry chicken for 4-6 minutes or until cooked through.
- Variations and substitutions for peri peri sauce:
- Adjust the amount of red pepper flakes depending on how much heat you like.
- For a little tanginess, add extra vinegar or lemon juice.
- For a spicy cream sauce, add a splash of heavy cream or coconut cream.
- Sauté extra veggies before adding sauce to skillet for added nutrition.
- Substitute:
- fresh garlic with 1/2 teaspoon garlic powder or 1 teaspoon granulated garlic.
- smoked paprika with chipotle chili powder.
- jarred roasted peppers with 2 fresh red bell pepper. Here's how to char red peppers using an oven or grill.
- cilantro with parsley or basil (use less basil). Or leave it out.
- dried oregano with 3 tablespoons chopped fresh oregano.
- Make ahead:
- Make sauce up to a week ahead. Keep in fridge in airtight container or freezer bag.
- Store leftover chicken pasta in fridge in sealed container for 3-4 days.
- Freeze chicken pasta in an airtight container (leave a bit of space for expansion) for up to 3 months. Thaw and reheat in microwave for 2 minutes with a splash of water, covered.
Calories: 477kcal | Carbohydrates: 44g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 89mg | Sodium: 2024mg | Potassium: 710mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2773IU | Vitamin C: 49mg | Calcium: 121mg | Iron: 4mg