Peri Peri Chicken & Pepper Farfalle

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Combine half your peri peri spice mix (can't handle the heat? Go easy!) in a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and mix to combine – this is your peri peri marinade

Add your chicken thighs to the bowl and mix well until they're fully coated

Peel and finely chop (or grate) your garlic

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Add the coated chicken and chopped pepper to a tin foil-lined baking tray (or two!)

Put the tray[s] in the oven for 17-18 min or until the chicken is cooked through (no pink meat!) – this is your peri peri chicken

Boil a kettle

While the chicken is cooking, add your farfalle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the farfalle for 8-10 min or until cooked with a slight bite

Once done, drain the farfalle, reserving a cup of the starchy pasta water

Dissolve your chicken stock mix in 175ml [225ml] [300ml] boiled water

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and remaining peri peri spice mix (not a fan of spice? Just add a little!) and cook for 1 min or until fragrant

Once fragrant, add the chicken stock and your soft cheese, bring to the boil and cook for 4-5 min or until the sauce has thickened – this is your peri peri sauce

Once the chicken is done, transfer to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Add the pulled chicken, cooked pepper and drained farfalle to the peri peri sauce with a grind of black pepper and cook for 2-3 min or until the sauce begins to stick to the pasta – this is your peri peri chicken & pepper farfalle

Tip: Add a splash of the starchy pasta water if it's looking a little dry