HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeri Peri Chicken With Fresh Tagliatelle
Peri Peri Chicken with Fresh Tagliatelle

Peri Peri Chicken with Fresh Tagliatelle

Three Steps | Ready in 10

Extra Rapid
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We love good Peri Peri Chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:EggCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

200 grams

Fresh Tagliatelle

(ContainsEgg, Cereals containing Gluten)

1 pot(s)

Peri Peri Seasoning

1 pack(s)

Tomato Passata

1 unit(s)

Sun-dried Tomato Paste

200 grams

Cooked Pulled Chicken

2 unit(s)

Mature Cheddar Cheese


1 pack(s)


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2276 kJ
Energy (kcal)544 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate53 g
of which sugars12.0 g
Protein44 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 0.5 tsp of salt. b) Heat a drizzle of oil in a large frying pan on medium high heat. c) While the oil is heating up, halve the pepper and discard the core and seeds. Slice into thin strips. d) Add the pepper to the hot oil and fry until tender and coloured, 3-4 mins. e) Meanwhile, peel and grate the garlic (or use a garlic press), finely chop the parsley (stalks and all), thinly slice the chilli.


a) Add the pasta to the boiling water and simmer until tender, 3-4 mins. b) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together. c) Meanwhile, once the pepper is soft, add the garlic and peri peri seasoning and stir together. Cook for 1 minute. d) Pour in the passata, water (see ingredients for amount) and add the sundried tomato paste. e) Season with salt, pepper and a pinch of sugar. f) Add the pulled chicken, stir together, bring to the boil and simmer until the sauce has reduced slightly and the chicken is piping hot, 2-3 mins.


a) Taste the sauce and add salt, pepper and sugar if you feel it needs it. b) Add the drained pasta to the sauce and toss together. TIP: Add a splash of water if the sauce has reduced too much. c) Serve the pasta in bowls and grate over the cheese. Sprinkle over the parsley and sliced chilli. d) Serve with a handful of rocket on top and enjoy!