Chicken and Chorizo Pasta

5 from 1 vote

Chicken and Chorizo Pasta

This delicious Chicken and Chorizo Pasta is a perfect one pot recipe for a midweek family dinner. So much flavour, so satisfying and a total treat, but ultra convenient too.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

225 g Chorizo ring Sliced
1 Red onion Diced
3 Garlic cloves Crushed
2 Chicken breasts
1 tsp Smoked paprika
1 tsp Oregano
250 g Pasta
1 Yellow pepper Sliced
400 g Chopped tomatoes Tinned
2 tbsp Tomato puree
750 ml Hot chicken stock Using cubes
100 g Peas
50 g Parmesan Grated
15 g Parsley Chopped
Sea salt and ground black pepper Season to taste

Metric - Imperial

Instructions

First in, chorizo: Place a large casserole dish or saucepan with a lid over a medium high heat and fry the chorizo for 5-8 minutes until crispy on the edges and the base of the pan is coated in the chorizo oil.
Veggies, meat and herbs in next: Add the onion, garlic, diced chicken, smoked paprika and oregano and cook for 5-10 minutes or until the onion has softened a little and the chicken is cooked on all sides. (It doesn’t need to be cooked through yet.)
Rest of the ingredients in: Add in the pasta, pepper, chopped tomatoes, tomato puree and the chicken stock and give everything a good stir together. Bring to a simmer and pop the lid on your pan.
One pot cook: Simmer for 15-20 minutes, stirring every so often until the pasta is cooked.
To finish: Stir in the peas and cook for a few minutes just so they defrost. Season to taste with salt and pepper then serve with parmesan and some chopped parsley.

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Notes

Chorizo: I like to use one of the ring types and cut it into bite-sized chunks. This will give you lots more flavour than the already thinly sliced type (they will disappear into the sauce). You can use the spicy one or regular.

Chicken: Two chicken breasts is fine for the recipe that serves 4. This is about 320-400g. Change your quantities accordingly if you’re making more or less.

Stock level: I always make up 750ml/3.25 cups of stock but only add 500ml/2 cups to start with. I then check on the pasta as it cooks and add more if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start. I use 2 stock cubes for this amount, so change accordingly if you’re making more or less.

For a little spice: You could always add some chilli flakes to the dish if you’d like it a little spicier.

Nutrition