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By Amy Lynam
creamy chicken and chorizo pasta
9 steps
Prep:10minCook:20min
Leftovers can be heated in the microwave the next day
Updated at: Thu, 17 Aug 2023 11:30:41 GMT
Nutrition balance score
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Ingredients
4 servings
300grigatoni
or another type of short pasta
1 tablespoonolive oil
170gchorizo
sliced
350gchicken breast
diced
1red onion
small, finely diced
1red pepper
small, diced
3garlic cloves
minced
½ teaspoondried oregano
½ teaspoondried marjoram
¼ teaspoonred chilli flakes
1 tablespoontomato paste
200mlchicken stock
200mldouble cream
6 leavesfresh basil
roughly torn
1 tablespoonfresh parsley
chopped
30gParmesan
grated
Instructions
Step 1
Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
Pot
rigatoni300gStep 2
Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
Pan
olive oil1 tablespoon
chorizo170gStep 3
Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
chicken breast350gStep 4
Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened.
red onion1 
red pepper1 Step 5
Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste
garlic cloves3 
dried oregano½ teaspoon
dried marjoram½ teaspoon
red chilli flakes¼ teaspoon
tomato paste1 tablespoonStep 6
Add the chicken stock and allow the sauce to get bubbling.
chicken stock200mlStep 7
Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
double cream200mlStep 8
Transfer the cooked pasta to the pan and toss it well.
Step 9
Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top
fresh basil6 leaves
fresh parsley1 tablespoon
Parmesan30gView on skinnyspatula.com
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Notes
218 liked
14 disliked
Delicious
Go-to
Easy
Makes leftovers
Under 30 minutes
