Piri piri chicken & corn pasta

Use piri piri seasoning to make this easy midweek meal, along with chicken thighs and a range of storecupboard and freezer ingredients

400g-500g penne or other short pasta
2 tbsp vegetable or sunflower oil
200g frozen sweetcorn , defrosted
1 onion , finely chopped
4 boneless, skinless chicken thighs roughly chopped
2 garlic cloves , crushed or finely grated
1½ tbsp piri piri seasoning (some brands can be quite spicy so use less if you prefer)
200ml chicken stock
125ml double cream

Tip the pasta into a pan of boiling water over a medium-high heat and cook following pack instructions. Drain and set aside. Add the oil to the pan and fry the sweetcorn until beginning to brown, then remove with a slotted spoon and set aside.
Reduce the heat to medium-low and fry the onion for 6-8 mins until beginning to soften, then add the chicken, turn the heat up to medium, and cook for 8-10 mins until almost cooked through. Stir in the garlic and cook for 1 min before stirring in the piri piri seasoning, coating everything well.
Pour in the stock and double cream, then tip the sweetcorn back in. Cook for around 5 mins to reduce the sauce a little, then tip in the pasta and mix to combine. Cook for 1-2 mins to reheat the pasta and serve.