Piri Piri Chicken

and Tomato Pesto Pasta

Serves: 4  |  Preparation: 10 minutes  |  Cook Time: 10 – 15 minutes


Piri Piri Chicken Breasts from The
Forage Butchery

400g Lilo’s Chili & Smoked Paprika Pasta

1 jar of Odysea Flame Roasted Red and
Yellow Peppers

2 cloves of garlic (finely diced)

1 Red Onion (diced)

1 jar Seggiano Tomato Pesto

Estate Wild Garlic

Salt and Pepper

Forage Rapeseed Oil


1. With a splash of Forage rapeseed oil, pan fry the chicken breasts for 2 minutes on both side until golden brown. Place in the oven at 180 for 10 – 12 minutes, making sure the chicken is cooked through and juices run clear.
2. Bring salted water to the boil. Add pasta and proceed to cook for 6-8 mins (until pasta is al dente)
3. While the pasta is cooking, sweat off the garlic and onion using a splash of Forage rapeseed oil. 
4. Add pesto to the onions and garlic and mix. 
5. Mix in the cooked pasta and wild garlic. 
6. Season to taste. 

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OFFICE: 01446 774113


ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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