“This is the best pasta I’ve had” – Mum

Serves approx 6 (hungry) people

What I used:
600g sliced chicken breast
1 cup chicken stock
1 cup double cream
5 bell peppers in mixed colours
2 medium sized white onions
4 cloves of garlic
1.5 tspns salt (or 2 tspns if your stock is unsalted)
2 tbsps smoked paprika powder
2 tspn cumin powder
2 tspn red chilli powder
1 tspn garlic powder
Sprinkle of cayenne pepper and crushed black peppercorns (to add at the end)
500g cooked pasta (I used penne)
Grated cheese (as much as you want – I used around 300g of mild/medium cheddar)
Olive Oil

What I did:
Heat a little olive oil in a big pot.
Wash and slice the onions and add to the pot – fry until soft.
Crush and chop the garlic cloves and add to the pot – fry for a couple minutes.
Wash and slice all the peppers – add to the pot and fry until soft.
When everything is soft, add the chicken and all the spices and seasonings.
Stir fry until the chicken is almost cooked.
Add the chicken stock and double cream
Simmer for a few minutes until slightly thickened and chicken is cooked through.
Stir in the cooked pasta and sprinkle on the cayenne pepper and black pepper.
When combined, add all the grated cheese and mix in until it has melted (the sauce will look thicker and cheesy) and you are done!
Serve with a sprinkling of more cheese 🙂

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