Step 1

Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.

Step 2

Preheat the oven to 200°C/390°F.

Step 3

Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.

Step 4

Drizzle with olive oil and season with salt and pepper.

Step 5

Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.

Step 6

Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.

Step 7

Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.

Step 8

Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes.

Step 9

Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.

Step 10

Add a splash of the pasta cooking water and toss to combine.

Step 11

Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.