Slow Cooker Creamy Chicken, Chorizo & Sundried Tomato Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100g (4 oz) chorizo, sliced
- 3 chicken breasts, cut into chunks
- 2 tbsp sundried tomato pesto
- Handful of sundried tomatoes, chopped
- 5 garlic cloves, sliced
- 1 tsp dried basil
- 650ml (2 3/4 cups) hot chicken stock
- 350g (1 1/2 cup) dried penne pasta
- 250ml (1 cup) double cream β I used Dale Farm
- 200g (1 cup) spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, to garnish
Method
- If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over. If youβre in a hurry, just skip this step.
- Place the chorizo, chicken, pesto, sundried tomatoes, garlic, basil and 150ml of the chicken stock in the slow cooker, stir and season to taste. Cook on high for 2Β½ hours. Add the pasta and remaining stock and cook for another 45 minutes, stirring after 30 minutes.
- Stir in the cream and spinach β the spinach will wilt really quickly into the sauce. Sprinkle the pasta with grated Parmesan. Remember to pick up a copy of Slow Cooker Even Easier for more tasty slow cooker recipes like this.