Easy Chicken and Chorizo Pasta

This easy peasy Chicken and Chorizo Pasta is the perfect midweek meal: quick and simple to make, and utterly delicious. Perfect for those busy weeknights when you don’t have a lot of time to cook, but you still want to eat well!

Course Main Course, Pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 555kcal

Author Eb Gargano

Ingredients

300 g pasta (penne or fusilli work best)
1 tablespoon olive oil
350 g chicken breast cut into bite-sized pieces (approximately 2 chicken breasts)
Salt and pepper to taste
1 medium red onion finely diced
1 red pepper diced
130 g chorizo diced (I recommend you buy this ready-diced as it makes cooking this dish much quicker and easier!)
2 cloves garlic crushed or grated
400 g tin chopped tomatoes
10 g basil plus extra for garnish (optional)
Parmesan or cheddar grated (optional)

Metric - US Customary

Instructions

Cook the pasta according to packet instructions / your own preferences. Drain immediately when cooked to your liking.
Meanwhile, heat the olive oil in a large frying pan over a high heat for 1 minute. While the oil is heating up, season the diced chicken with a little salt and pepper.
Fry the chicken in the frying pan for 3 minutes, or until lightly browned, turning occasionally to ensure most surfaces are browned.
Tip the chicken onto a plate and return the pan to the heat.
Turn the heat down to low and add the diced red onions, red peppers and chorizo. Fry for 4 minutes, or until the onions are softened.
Add the garlic and fry for 1 more minute on low.
Add the chopped tomatoes together with the cooked chicken. Turn up the heat and bring to the boil, then turn the heat right down and simmer for 5 minutes. When the 5 minutes are up. Turn the heat off completely. (See Note 1.)
Finally, tip the pasta into the sauce and turn the pasta in the sauce until it is well coated.
Rip up the basil and stir it into the pasta.
Serve garnished with more basil – on its own or with grated cheese.

Notes

Cooked as per the above instructions, the chicken should be fully cooked all the way through. However, if you are at all unsure, check the chicken is cooked through by cutting open the largest piece you can find. There should be no pink meat. If you do find pink meat, return the pan to the heat and continue cooking until the chicken is fully cooked and there is no pink meat.
Suitable for freezing (sauce only).
Nutrition information is approximate and meant as a guideline only.

Nutrition