Chicken and Chorizo Pasta

4 standard portions

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Ingredients

• 225 g Chorizo ring (Sliced)
• 1 Red onion (Diced)
• 3 Garlic cloves (Crushed)
• 2 Chicken breasts
• 1 tsp Smoked paprika
• 1 tsp Oregano
• 250 g Pasta
• 1 Yellow pepper (Sliced)
• 400 g Chopped tomatoes (Tinned)
• 2 tbsp Tomato puree
• 750 ml Hot chicken stock (Using cubes)
• 100 g Peas
• 50 g Parmesan (Grated)
• 15 g Parsley (Chopped)
• Sea salt and ground black pepper (Season to taste)

Method

1. First in, chorizo: Place a large casserole dish or saucepan with a lid over a medium high heat and fry the chorizo for 5-8 minutes until crispy on the edges and the base of the pan is coated in the chorizo oil.
2. Veggies, meat and herbs in next: Add the onion, garlic, diced chicken, smoked paprika and oregano and cook for 5-10 minutes or until the onion has softened a little and the chicken is cooked on all sides. (It doesn’t need to be cooked through yet.)
3. Rest of the ingredients in: Add in the pasta, pepper, chopped tomatoes, tomato puree and the chicken stock and give everything a good stir together. Bring to a simmer and pop the lid on your pan.
4. One pot cook: Simmer for 15-20 minutes, stirring every so often until the pasta is cooked.
5. To finish: Stir in the peas and cook for a few minutes just so they defrost. Season to taste with salt and pepper then serve with parmesan and some chopped parsley.