One of my favorite dishes to make is halloumi pasta! It’s a delicious and filling meal that combines the savory flavors of chicken, crispy halloumi, and creamy sauce all tossed with pasta. This recipe is not only easy to prepare but also perfect for a weeknight dinner that the whole family will enjoy. Plus, the Nandos peri rub adds a nice kick to the dish!
Method
Boil the Pasta
I start by boiling the pasta, which serves as the base of my dish. I fill a large pot with water and add a stock cube to it for extra flavor. Once the water is at a rolling boil, I add the 150g of dry pasta and cook it according to the package instructions, usually around 8-10 minutes, until it’s al dente. After cooking, I reserve some of the pasta water in case I need it later for the sauce, then I drain the rest and set the pasta aside.
Prepare the Chicken and Vegetables
While the pasta is cooking, I prepare the chicken. I dice the chicken breast into bite-sized pieces and place them in a mixing bowl. To add flavor, I coat the chicken with the Nandos peri rub and marinade, ensuring each piece is well covered. This step is crucial as it infuses the chicken with that delicious, spicy flavor. In a frying pan, I heat a little oil over medium heat, then add the diced onion and bell pepper. I sauté these for about 3-5 minutes until they begin to soften and the onions become translucent. The aroma of the cooking vegetables fills the kitchen and sets the stage for the savory dish ahead.
Cook the Chicken
Next, I add the marinated chicken to the pan with the softened onion and bell pepper. I cook the chicken for about 5-8 minutes, stirring occasionally, until it is browned and cooked through with no pink remaining. Once the chicken is cooked, I add the diced halloumi to the pan. I let it cook for an additional couple of minutes until the halloumi develops a golden, crispy exterior. The combination of textures from the tender chicken and crispy halloumi is simply irresistible.
Make the Sauce
After the chicken and halloumi are cooked, I pour in the chicken stock, allowing it to deglaze the pan and pick up any flavorful bits stuck to the bottom. I let it simmer for a minute or two to reduce slightly. Then, I stir in the Philadelphia cream cheese and the tablespoon of Nandos peri peri sauce. I mix everything well until the sauce is creamy and coats the chicken and halloumi evenly. This creamy sauce adds richness to the dish, balancing the spices perfectly.
Combine Pasta and Serve
Once the sauce is ready, I add the cooked pasta to the frying pan, tossing everything together to ensure the pasta is well-coated in the creamy sauce. I give it a good stir and let it cook together for another minute or so, allowing the flavors to meld. When it’s ready to serve, I dish it out into bowls, topping each serving with a generous sprinkle of grated reduced-fat cheddar cheese, a dollop of chili jam for a hint of sweetness, and a sprinkle of sliced spring onion for a fresh crunch.
Halloumi Pasta Recipe
Equipment
- Large pot for boiling pasta
- Frying pan
- Mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- For the Chicken & Halloumi:
- 250 g chicken breast diced
- 60 g reduced-fat halloumi diced
- 1 small onion diced
- 1/2 bell pepper diced
- 1 tablespoon Nandos peri rub
- 1 tablespoon Nandos sauce or marinade
- For the Sauce:
- 150 g dry pasta
- 100 ml chicken stock or pasta water
- 80 g Philadelphia cream cheese
- 1 tablespoon Nandos peri peri medium sauce
- Toppings:
- 40 g reduced-fat cheddar cheese grated
- 1 tablespoon chili jam
- Sliced spring onion for garnish
Instructions
- I start by boiling my pasta. I like to add a stock cube to the water, which adds extra flavor to the pasta. Once the pasta is cooked, I set it aside, making sure to save some of the pasta water for the sauce.
- While the pasta is cooking, I dice the chicken breast and coat it with the Nandos peri rub and marinade in a mixing bowl. In a frying pan, I heat a little oil and add the diced onion and bell pepper. I cook these for a few minutes until they start to soften.
- Next, I add the seasoned chicken to the pan and cook it for about 5-8 minutes until it’s no longer pink and is cooked through. Once the chicken is done, I add the diced halloumi and cook for another couple of minutes until it gets a nice golden color.
- After that, I pour in the chicken stock and let it reduce a little. Then, I stir in the Philadelphia cream cheese and some peri peri sauce, mixing everything together until it’s well-coated and creamy.
- Finally, I add the cooked pasta to the pan, mixing it all together. I serve it in bowls, topped with grated cheddar, a dollop of chili jam, and a sprinkle of sliced spring onion for a pop of color and flavor!
Notes
Serving Suggestions
This halloumi pasta is fantastic served on its own, but you can also enjoy it with a side of garlic bread or a fresh salad. For extra flavor, a drizzle of olive oil or a squeeze of lemon juice on top can really brighten up the dish!
Fun Fact
Halloumi is a unique cheese that originates from Cyprus and is known for its high melting point. This makes it perfect for frying or grilling, which gives it that delightful crispy texture on the outside!
Conclusion
This halloumi pasta is a fun and flavorful dish that brings together tasty ingredients for a satisfying meal. It’s quick to make and sure to be a hit with everyone at the table. I hope you give this recipe a try and enjoy every cheesy, spicy bite!