Ingredients

2 x Our Cow Chicken Breasts⁠
1 tbsp Morella Grove Peri Peri Sauce⁠
1 tbsp Morella Grove EVOO⁠
1 tbsp Lime Juice⁠
1/2 tsp Salt ⁠
1/4 tsp Black Pepper⁠
300g Penne, or other short cut pasta⁠
1 cup / 240ml Double/Heavy Cream, at room temp⁠
1/2 cup / 120ml Chicken Stock⁠
2 Roasted Red Capsicum⁠
2 tbsp Butter⁠
2 tbsp finely diced Fresh Parsley⁠
1 tbsp Tomato Paste⁠
1 medium Onion, finely diced⁠
2 cloves of Garlic, finely diced⁠

Method

Step 1
Butterfly your chicken breasts right through the centre to create 4 even sized breasts.⁠

Step 2
In a large shallow dish combine 1 tbsp peri peri seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken breasts and marinate in the fridge for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.⁠

Step 3
Bring chicken close to room temp if marinated in the fridge, then add to a large pan and fry over medium-high heat until nicely charred on each side and white through the centre. Rest on a chopping board to one side, then slice into thin strips just before needed.⁠

Step 4
Lower heat to medium and melt in 2 tbsp butter. Add in onion and fry until soft and lightly golden, then add in garlic and 1 tbsp peri peri seasoning. For for a couple of mins, then stir in 1 tbsp tomato puree and fry for another minute or so.⁠

Step 5
Scrape everything into a blender and add chicken stock and roasted red peppers.

Blend until smooth then pour back into the pan. Pour in cream and very gently simmer for 10mins, or until the sauce starts to thicken. Season to taste with salt and pepper.⁠

Step 6
Meanwhile, pop the pasta in salted boiling water and cook until al dente. Save a cup of starchy pasta water before draining.⁠

Step 7
Stir in pasta, then stir in sliced chicken and parsley.

Thin out the sauce with starchy pasta water if you need to. If the sauce is still quite thin just simmer and toss until it thickens

YUM! Enjoy.

Our Recipes