Chakalaka Chicken Pasta

Ingredients

• 500 g chicken breast or thighs, cubed
• 300 g penne or fusilli pasta
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 green pepper, diced
• 2 cloves garlic, crushed
• 250 g chakalaka (store-bought or homemade)
• 1 tbsp tomato paste
• 1 tbsp BlixSam Fire Wave
• 2 tsp BlixSam Pasta Mio
• 125 ml fresh cream
• 150 g mature cheddar cheese, grated
• Freshly ground black pepper
• Fresh parsley, chopped

Method

1. Cook the pasta in salted boiling water until just al dente. Drain and set aside.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Fry the chicken until lightly browned. Remove and set aside.
4. In the same pan, fry the onion and green pepper until softened, then add the garlic and cook for 1 minute.
5. Stir in the BlixSam Fire Wave and BlixSam Pasta Mio, allowing the spices to bloom in the oil for maximum flavour.
6. Add the tomato paste and chakalaka, stirring well. Simmer for 3–4 minutes.
7. Return the chicken to the pan and stir to coat in the sauce.
8. Pour in the fresh cream and simmer gently for 2–3 minutes.
9. Fold in the cooked pasta and half of the grated cheddar cheese until well combined.
10. Transfer to a lightly greased ovenproof dish and sprinkle with the remaining cheddar cheese.
11. Bake at 190°C for 10–15 minutes, until the cheese is melted, golden and bubbling.
12. Garnish with chopped parsley before serving.

Serving Suggestion