Creamy Chicken & Chorizo Pasta
Smoky chorizo, chicken and a cream sauce that clings to rigatoni.
ChickenHigh ProteinHobFamily Friendly
4
Serves
10m
Prep
25m
Cook
869
Kcal
45g
Protein
61g
Carbs
48g
Fat
£2.30
Per portion
Add to the shop 9 items · approx £9.20
- Chicken breast350 g
- Rigatoni300 g
- Double cream200 ml
- Chorizo170 g
- Red pepper1
- Red onion1
- Parmesan, grated30 g
- Garlic3 cloves
- Fresh basil & parsley1 pack
Already in the cupboard Check before you order
- Chicken stock200 ml
- Olive oil1 tbsp
- Tomato purée1 tbsp
- Dried oregano½ tsp
- Chilli flakes¼ tsp
Kit you'll needLarge deep frying pan · Saucepan · Colander · Sharp knife
Method
- Cook the rigatoni to the packet instructions, saving a mugful of the water before draining.
- Meanwhile heat the oil in a large deep pan and fry the chorizo for 1–2 minutes until slightly crisp.
- Add the diced chicken and cook for 4–5 minutes, until almost cooked through.
- Add the red onion and pepper and cook for 2–3 minutes until softened.
- Stir in the garlic, oregano, chilli flakes and tomato purée.
- Pour in the stock and bring to a bubble, then lower the heat and stir in the cream.
- Bubble for 1–2 minutes, then toss the pasta through, loosening with the reserved water.
- Stir in the basil, parsley and parmesan, season and serve straight away.
Tip: The chorizo oil is the flavour base, so fry it first and leave the oil in the pan.
