1kg chicken drumsticks
1 bottle Peri-peri sauce
2 salad tomatoes, sliced
1 tin supersweet sweetcorn
1 cup Frozen peas
200g penne pasta
4 tbsp light mayonnaise
2 garlic cloves, minced
2 tbsp oil
salt & pepper to taste
Add 2 tbsp oil, the garlic, salt, pepper and ½ bottle of the peri-peri sauce to a large mixing bowl.
Add in the chicken drumsticks and toss them well with the mix to coat fully. If you have time, cover and return to the fridge for a couple of hours to allow the chicken to marinade in the sauce.
Place the marinated chicken on a roasting tin or large ovenproof dish in a preheated oven at 210C/190C and cook for 20-25 minutes, or until cooked through.
Whilst the chicken is in the oven, cook the pasta according to packet instructions, adding the peas to the water for the final 2 or 3 minutes. Drain and rinse with cold water until cool.
Transfer the cooked cooled pasta and peas to a salad or serving bowl and stir through mayonnaise, the sweetcorn. Season with salt & pepper to taste.
Serve the pasta salad with a side of tomatoes, the roasted drumsticks, and more of the peri- peri sauce if you wish.