Spicy Chicken and Chorizo Pasta
Pan sauce of browned chicken and chorizo simmered with onions, garlic, tomatoes and spices, served over pasta with crème fraîche.
- 2 tbsp Olive oil
- 2 medium, diced Chicken breast
- 150 g, sliced Chorizo
- 1 medium, chopped Onion
- 2 minced Garlic cloves
- 1 deseeded and finely chopped Red chilli
- 400 g tin Chopped tomatoes
- 150 ml Chicken stock
- 1 tsp Smoked paprika
- ½ tsp Dried oregano
- 300 g Pasta
- 100 g Creme fraiche
- 2 tbsp, chopped Fresh parsley
- Salt
- Black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a large pan or wok over a medium-high heat.
- Step 2
Add the diced chicken and cook until browned on all sides.
- Step 3
Add the sliced chorizo and cook for another 2-3 minutes until it starts to release its oils.
- Step 4
Stir in the chopped onion, minced garlic, and chopped red chilli. Cook for 5 minutes until the onion is softened.
- Step 5
Pour in the chopped tomatoes and chicken stock. Add the smoked paprika and dried oregano.
- Step 6
Bring to a simmer, then reduce the heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
- Step 7
Meanwhile, cook the pasta according to packet instructions in salted boiling water.
- Step 8
Drain the pasta, reserving a little of the cooking water.
- Step 9
Stir the creme fraiche into the sauce. Season with salt and black pepper to taste.
- Step 10
Add the drained pasta to the sauce and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water.
- Step 11
Stir in most of the fresh parsley.
- Step 12
Serve immediately, garnished with the remaining parsley.
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