Nutrition balance score
Good
Glycemic Index
52
Low
Nutrition per serving
Calories3679.3 kcal (184%)
Total Fat157 g (224%)
Carbs327.1 g (126%)
Sugars23.9 g (27%)
Protein229.2 g (458%)
Sodium2728.3 mg (136%)
Fiber20 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
For this recipe, try to buy cooking chorizo, which is softer textured and will release paprika-infused oils into the sauce.
Step 2
Cut the chicken into bite-sized pieces and place in a bowl. Pour over the olive oil and stir in the garlic. Leave to marinate while preparing the other ingredients.
Step 3
Bring a large saucepan of water to the boil. Add the salt, then cook the pasta until al dente.
Step 4
Meanwhile, sauté the chorizo and red pepper Over a medium heat until just starting to brown, about 5 minutes. Add the chicken, garlic and oil. Brown lightly.
Step 5
Stir in the tomatoes and cook for a further 5 minutes, or until the chicken is cooked through and the tomatoes have started to break down.
Step 6
Drain the pasta, return to the pan and stir in the sauce and shredded basil.
Step 7
Sprinkle with parmesan and garnish with a few basil sprigs
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