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Heat 2 tbsp of olive oil in a pan. Add chicken thighs, followed by a pinch of salt, pepper, and the rest of the seasonings listed. Stir well and cook.
When the chicken is almost cooked, squeeze in some lemon juice and stir through. Remove the chicken and set aside.
Heat 1 tbsp olive oil in same pan and add the onion and garlic. Cook for a few minutes until the onions become translucent.
Add the diced green and red bell peppers and stir. Cook for a few minutes, then add a touch of salt, bpepper, and the seasonings listed. Cook for 2 minutes. Add a splash of water required.
Add tinned tomatoes and cook for a minute. Add the lemon juice and then the peel. Add peri peri sauce and stir. Then cook for 2 minutes. Add in the veg stock, then the double cream. Stir and increase heat to medium-high to bring up to a gentle boil.
Add pasta followed by a sprinkle of black pepper (stock contains salt! so don’t add more salt. Taste and adjust later).
With the heat on medium-high (important to keep it at this heat), allow the pasta to cook for 10-12 minutes, stirring occasionally to prevent sticking. At the 10-minute mark, add the cooked chicken back into