INTRODUCTION

INGREDIENTS

• Barilla's Penne Pasta 1 lb box
• Rao's Alfredo Sauce 15 oz
• Roma Tomato 1
• Minced Garlic 4 Cloves
• White Onion 1
• Boneless Skinless Chicken Thighs 4 Pieces
• Green Chilies 2
• Nando's Peri Peri Marinade 6 tablespoons/ thigh
• Green Bell Pepper 1
• Salt As needed
• Ground Black Pepper 2 tablespoons
• Paprika 2 tablespoons
• Red Chili Flakes 1 tablespoons
• Cumin Seeds 1 tablespoon
• Cajun Seasoning 1 tablespoon
• Whole Milk Half a cup
• Shredded Mozzarella Cheese Half a cup

GET TO COOKING

Prepping

• Dice the white onion.
• Dice the tomatoes.
• Cut chicken thighs into strips.
• Cut green bell pepper into thin, long strips.
• Cut green chilies into small circles.
• For marinating, add the chicken thighs into a bowl with Peri Peri marinade. Mix the marinade well with the chicken and let it be for 30 mins to an hour in the fridge.

Directions

1. Cook your penne pasta al dente (according to instructions on box) in water, salt, and a tablespoon of oil.
2. On a pan, add 3 tablespoons of oil (add more if more chicken). Once hot, add marinated chicken peices to pan and cook until chicken is well done.
3. In a different pan, add about 3 tablespoons of oil. Once hot, add cumin seeds and let sizzle for about 30 seconds. Throw in bell peppers, add cajun seasoning, and cook for about 8 minutes. To check if your bell peppers are cooking, see if you can break it with your spoon.
4. In a pot, smear butter on the base. Add your minced garlic and onions. Let the onions cook until translucent, then add tomatoes and green chilies. Add alfredo sauce in pot and let cook for a minute. To get the sauce thinner, add about half a cup of milk and stir. Add in black pepper, salt, paprika, 1/3 cup of pasta water, and crushed red peppers. Keep stirring until it comes to a boil.
5. Once boiled, add pasta in the sauce along with shredded mozzarella cheese. Mix until there is a soft consistency.
6. Once done, add pasta to your plate and top with bell peppers, chicken, and crushed red peppers.