Peri Peri Spiced Pasta
- 1/2 lb, Tortiglioni Pasta
- 1/2 lb, chicken breast
- 2 tbsp, il Fustino Peri Peri Spice Blend
- 1/4 tsp, red pepper flakes – optional
- 1/4 tsp, paprika
- 1/2 tsp, kosher salt
- 1/2, orange bell pepper
- 1/2, red bell pepper
- 1/2, small red onion
- 3 tbsp, il Fustino Picual EVOO – separated
- 1/2 cup, vegetable stock
- 1/4 cup, dry white wine
- 1/3 cup, creme fraiche – We used Vermont Creamery’s
Cook pasta to package instructions.
Cut chicken into bite-sized cubes, heat 1 tbsp EVOO in pan, add chicken. Season with Peri Peri, red pepper flakes (if using), paprika and salt. Saute for 5 – 7 minutes or until the chicken is cooked through. Remove chicken from heat and set aside.
Thinly slice the bell peppers and onion.
Heat remaining EVOO, add sliced vegetables and sauté for 4-5 minutes.
Remove vegetables from pan and set aside with chicken.
Deglaze pan with white wine, let alcohol cook out for a few minutes. Add vegetable stock and cook down for 5 minutes.
Fold in creme fraiche. Add the chicken, vegetables and cooked pasta to the sauce, toss until coated.