@eugenia.skincare: Skincare over 40: come prendersi cura della pelle del viso dopo i 40 anni? Inizia da una corretta detersione quotidiana per mantenere la pelle pulita e prepararla alla skincare routine. #skincareover40 #detersioneviso #curadelviso #pelleluminosa #skincareitalia

Eugenia/Skincare Over 40

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Saturday 31 October 2026 09:00:00 GMT

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2026-10-31 19:42:20

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Creamy Peri-Peri Chicken Macaroni | The Ultimate Creamy Pasta! Ingredients For the chicken * 550 g chicken breast, cut into small cubes * 2 tbsp peri-peri seasoning * 2 tbsp oil * 1 tbsp minced garlic Homemade Peri-Peri Seasoning * 1 tbsp chilli flakes * 1 tsp red chilli powder * ½ tsp black pepper * 1 tsp garlic powder * ½ tsp amchur (dry mango) powder * 1 tbsp Italian herbs * ¼ tsp black salt * ½ tsp regular salt * ¼ tsp sugar Grind everything together. You can also use ready-made peri-peri seasoning instead. For the macaroni & vegetables * 400 g macaroni * 1 medium red onion, chopped * 1 green capsicum, chopped * 200 g mushrooms, chopped * 1 cup sweetcorn * 1 tbsp oil For the creamy sauce * 2 tbsp butter * 1½ tbsp plain flour * 500 ml milk, approximately * 150 ml double cream * 3 to 4 cheese slices * 1–2 tsp peri-peri seasoning * 1 cup grated mozzarella * Reserved pasta water, as needed * Black pepper or chilli flakes, optional Method Cook the macaroni in salted water according to the packet instructions. Before draining, reserve some pasta water. Mix the cubed chicken with 2 tablespoons peri-peri seasoning. Heat oil in a large pan, add the minced garlic and sauté briefly. Add the chicken and cook until golden and completely cooked through. Remove from the pan and set aside. In the same pan, add the chopped onion and sauté for about 1 minute. Add capsicum, mushrooms and sweetcorn. Stir-fry briefly so the vegetables cook but remain slightly crunchy. Remove and set aside. For the creamy sauce, melt the butter in a separate large pan. Add the flour and cook for about 1–2 minutes, stirring continuously. Gradually pour in the milk, a little at a time while whisking or stirring, so the sauce stays smooth. Add the double cream, cheese slices and 1–2 teaspoons peri-peri seasoning. Stir over low heat until creamy and the cheese has completely melted. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water. Add the cooked macaroni, sautéed vegetables and peri-peri chicken. Mix everything until beautifully coated in the sauce. Finally add the mozzarella and gently mix until melted and stretchy. Sprinkle with a little extra peri-peri seasoning and, if you like, crushed black pepper or chilli flakes. Serve immediately while hot, creamy and cheesy.

Creamy Peri-Peri Chicken Macaroni | The Ultimate Creamy Pasta! Ingredients For the chicken * 550 g chicken breast, cut into small cubes * 2 tbsp peri-peri seasoning * 2 tbsp oil * 1 tbsp minced garlic Homemade Peri-Peri Seasoning * 1 tbsp chilli flakes * 1 tsp red chilli powder * ½ tsp black pepper * 1 tsp garlic powder * ½ tsp amchur (dry mango) powder * 1 tbsp Italian herbs * ¼ tsp black salt * ½ tsp regular salt * ¼ tsp sugar Grind everything together. You can also use ready-made peri-peri seasoning instead. For the macaroni & vegetables * 400 g macaroni * 1 medium red onion, chopped * 1 green capsicum, chopped * 200 g mushrooms, chopped * 1 cup sweetcorn * 1 tbsp oil For the creamy sauce * 2 tbsp butter * 1½ tbsp plain flour * 500 ml milk, approximately * 150 ml double cream * 3 to 4 cheese slices * 1–2 tsp peri-peri seasoning * 1 cup grated mozzarella * Reserved pasta water, as needed * Black pepper or chilli flakes, optional Method Cook the macaroni in salted water according to the packet instructions. Before draining, reserve some pasta water. Mix the cubed chicken with 2 tablespoons peri-peri seasoning. Heat oil in a large pan, add the minced garlic and sauté briefly. Add the chicken and cook until golden and completely cooked through. Remove from the pan and set aside. In the same pan, add the chopped onion and sauté for about 1 minute. Add capsicum, mushrooms and sweetcorn. Stir-fry briefly so the vegetables cook but remain slightly crunchy. Remove and set aside. For the creamy sauce, melt the butter in a separate large pan. Add the flour and cook for about 1–2 minutes, stirring continuously. Gradually pour in the milk, a little at a time while whisking or stirring, so the sauce stays smooth. Add the double cream, cheese slices and 1–2 teaspoons peri-peri seasoning. Stir over low heat until creamy and the cheese has completely melted. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water. Add the cooked macaroni, sautéed vegetables and peri-peri chicken. Mix everything until beautifully coated in the sauce. Finally add the mozzarella and gently mix until melted and stretchy. Sprinkle with a little extra peri-peri seasoning and, if you like, crushed black pepper or chilli flakes. Serve immediately while hot, creamy and cheesy.

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