Chicken Chorizo Pasta

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5 from 1 vote

An easy one pot packed with big bold flavours. Chicken, chorizo, tomatoes and a creamy cheesy sauce. Ready in less than 30 minutes makes it perfect for a work night dinner.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Total Time35

Ingredients

50 g chorizo
1 tsp olive oil
1 onion - small
1 clove garlic
2 chicken thighs - or one breast
1 sweet pepper - deseeded, trimmed and sliced
half can tomatoes
2 tsp tomato puree
250 ml chicken stock
120 g pasta - rigatoni or penne are ideal but choose what you like
20 g finely grated grana padano
2 tbsp cream cheese - or a generous glug of cream
fresh herbs to garnish - basil and/or parsley

Metric - USA Cups

Instructions

Fry the chorizo in a glug of olive oil. You only need a little oil to start it off, as once hot, the chorizo will start to release fat.
While the chorizo cooks, peel and chop the onion and garlic, and cut the chicken into 2 cm chunks
When the chorizo has started to colour and the oil in the pan has doubled, remove the chorizo from the pan and set aside. Add the onion and chicken to the pan.
Cook for about 5 minutes until the onion is translucent, the surface of the chicken is no longer pink and everything is fragrant.
Add the pepper and garlic and continue to fry until the pepper starts to soften.
Return the chorizo to the pan. Add the canned tomatoes, tomato puree, and stock. Stir well.
Add the pasta and stir again to space the pasta out in the pan, trying to arrange it so that some is covered with liquid. Put the lid on securely.
Put the lid on securely. Bring to a simmer and then turn the heat down low. Simmer gently for 15 minutes.
Add the two cheese and gently stir in. The pasta will not yet be fully cooked. There should be plenty of sauce, but if it is looking dry, add a splash more water. Replace the lid and leave it to cook for further 10 minutes.
When you are happy that the pasta is soft enough, taste and season with pepper and salt as needed. The sauce will still be quite loose, but it will rapidly thicken and coat the pasta as soon as it starts to cool.
Garnish with chopped fresh herbs and serve hot.

Notes

Storage

Fridge – Cover, cool and get any leftovers into the fridge as quickly as possible. You can store for a couple of days.

Freezer – Pack leftovers into freezer containers and freeze as soon as it is cool. Can be stored for three months.

Hints and tips

A good pan makes all the difference. I use a 24 cm / 9 inch pan and find it just right for cooking for two. Make sure the lid fits and choose one that will go in the dishwasher.

Use decent canned tomatoes. Cheap, metallic tasting ones can spoil a dish. If you find your tomatoes are a bit watery or acidic, add a pinch of sugar. Use passata if you prefer.

Although it can be pricey, a little parmesan goes a long way, and a small teacup full, grated with a microplane grater, is plenty for two. If you don't have parmesan, a drying vintage cheddar makes a good substitute.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.