Chicken and Chorizo Pasta
This Chicken and Chorizo Pasta is made juicy pan fried chicken and a creamy tomato sauce. It's quick, easy and absolutely bursting with flavour! Makes 4 big portions.
Prep Time10 mins
Cook Time30 mins
Cost: £4 / $5
- 2x 5oz/150g Chicken Breasts (see notes)
- 1 tbsp Olive Oil
- 1.5 tsp Dried Italian Herbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 12.3oz / 350g Linguine, or pasta of choice
- 1x 24oz/700g jar of Tomato Passata (pureed/crushed tomatoes in US)
- 5oz / 150g Chorizo, sliced
- 3/4 cup / 75g Sun Dried Tomatoes, finely diced
- 1/2 cup / 125ml Heavy/Double Cream
- 1 medium Onion, finely diced
- 1 tsp Garlic, minced
- 1 tbsp Fresh Basil, finely diced
- 1 tbsp Fresh Parsley, finely diced + extra to serve
- 1/2 tsp Smoked Paprika
- Salt & Black Pepper, to taste
- Olive Oil, for frying
- Parmesan, to serve
Coat your chicken in 1.5 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper and 1 tbsp olive oil. Fry both sides over medium heat for 4-5mins, or until golden on the outside and white through the centre (with the juices running clear). Place to one side to rest. When ready, slice into strips, ensuring you slice at an angle and against the grain.
Place your pasta in salted boiling water and cook until al dente.
Meanwhile, add oil as needed to the pan, then add your onion. Fry for a few minutes until they pick up colour, then add your sun dried tomatoes and garlic. Cook for a few minutes longer, then push to the outside of the pan.
In the centre, add your chorizo and leave to fry for a few minutes until it begins to crisp. Flip, cook for a couple of minutes longer, then incorporate with the onion, garlic and sun dried tomatoes.
Pour in your passata, and shake out the bottle with a splash of water. Stir in basil, parsley, 1/2 cup / 125ml cream, then season with 1/2 tsp smoked paprika and salt & pepper to taste. Bring to a gentle simmer and add your pasta. Serve with chicken on top or use pasta tongs to combine. Serve with a generous helping of parmesan and a sprinkle of parsley.
a) Chicken Breast - If your chicken breasts are particularly large, consider slicing them both through the centre to create 4 thinner breasts (just so they cook evenly). You could also cover in cling film and bash with a rolling pin to flatten slightly. In all instances, cooking times will vary depending on the thickness of the breast, so just be vigilant as you cook.
b) Oil - The 1 tbsp is enough to fry the chicken, after that I usually add around 1 tsp extra to fry the onions. When you fry the chorizo it will release more oil. Depending on the variety of chorizo, it may release a lot of oil. A couple of tsp's worth is fine, but anything over I would drain away some before pouring in the tomato passata.
c) Dried Herbs - The reason I use fresh basil and parsley is that they tend to infuse better when cooking times are fast. You'll only need to simmer the sauce for 5mins or so before you add the pasta, which isn't enough time for dried herbs to really work their magic in the sauce. Also, fresh parsley to garnish is of course preferred.
d) Calories - based on sharing between 4 people, using 1 tbsp + 1 tsp olive oil, all the chorizo fat and no parmesan.
Calories: 607kcal | Carbohydrates: 45.53g | Protein: 35.4g | Fat: 32.86g | Saturated Fat: 13.271g | Polyunsaturated Fat: 3.157g | Monounsaturated Fat: 13.735g | Trans Fat: 0.007g | Cholesterol: 155mg | Sodium: 1132mg | Potassium: 1367mg | Fiber: 6.5g | Sugar: 13.59g | Vitamin A: 2600IU | Vitamin C: 26.4mg | Calcium: 130mg | Iron: 5.6mg