This isnt only an easy dinner recipe, but it combines two tasty dishes to form an EPIC dinner. It's the spicy twist weve all been waiting forPeri-Lemon Chicken Pasta! Subscribe to our channel to join our Foodies fam & HIT that notification bell so youll never miss a new delicious recipe.Full recipe Serves 4 Hands-on time: 5 minutes Hands-off time: 15 minutes INGREDIENTS 2 cups Fatti's & Moni's Bellissimo Farfalle Pasta Bows 1 tsp butter cup (60ml) store-bought peri-peri sauce cup (60ml) lemon juice, plus 1 tsp lemon zest 1 cups leftover cooked chicken, chopped 1 cup (125g) grated mozzarella cheese 1 cup baby spinach, optional Serving suggestion: Fresh parsley, chopped METHOD 1. Allow the Fatti's & Moni's Bellissimo Farfalle Pasta Bows to boil in 2 cups of water until al dente for about 6-8 minutes. 2. In a medium pot, add cup of pasta water, the butter, peri-peri sauce, lemon juice and lemon zest, chopped chicken and grated cheese. Simmer the sauce for 4-5 minutes or until thickened. Any peri-peri sauce heat level can be used. *Chefs Tip: Using Pasta Water thickens the pasta sauce. 3. Strain off the rest of the pasta water and stir the cooked pasta through the thickened sauce. 4. When combined, fold through the baby spinach and cook for a further 2 minutes. 5. Sprinkle over chopped parsley then serve the pasta immediately and ENJOY! Planning to try this? If yes, please share your pictures with us on the Foodies of SA Group on Facebook https://www.facebook.com/groups/foodiesofsa #ad #paidpartnership #chickenpasta #chickendinner
