Ingredients

• 600g boneless, skinless chicken thighs, diced

• 1 tsp olive oil

• 150g lighter halloumi, sliced

• 1 onion, diced

• 1 red pepper, diced

• 1 red chilli, finely diced

• 3 garlic cloves, minced

• 2 tbsp tomato purée

• 2 tbsp medium peri-peri seasoning

• 2 tsp smoked paprika

• 200g dried pasta

• 800ml chicken stock

• 75g lighter cream cheese

• 100g 0% Greek yoghurt

• 2 tbsp Nando's Medium Peri-Peri Sauce

• Salt and black pepper, to taste

Instructions

1. Fry the halloumi

Heat the olive oil in a large, deep frying pan over medium-high heat. Add the sliced halloumi, season lightly with black pepper and fry for 2–3 minutes on each side until golden and crispy. Remove from the pan and set aside.

2. Brown the chicken

Add the diced chicken thighs to the same pan, season with salt, black pepper and 1 tsp smoked paprika. Cook for 6–8 minutes until golden on the outside.

3. Add the vegetables and spices

Stir in the diced onion, red pepper, red chilli and garlic. Cook for 4–5 minutes until softened. Add the tomato purée, remaining smoked paprika and peri-peri seasoning, stirring for another minute until fragrant.

4. Cook the pasta

Pour in the chicken stock and add the dried pasta. Stir everything together, bring to a gentle simmer, cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender, most of the stock has been absorbed and the chicken is fully cooked through.

5. Make the creamy peri-peri sauce

Reduce the heat to low and stir through the lighter cream cheese and Nando's Medium Peri-Peri Sauce. Remove from the heat and fold through the Greek yoghurt until smooth and creamy. Add a splash of water or stock if the sauce needs loosening.

6. Add the crispy halloumi

Arrange the golden halloumi over the creamy chicken pasta. Finish with an optional extra drizzle of peri-peri sauce and serve immediately.