Chicken and Chorizo Recipe

Chicken and Chorizo Pasta recipe

This is a dish that I first tried in Spain whilst visiting friends several years ago. Seemingly it is a combination of meats frequently used in Spain and is a recipe I have been cooking for a few years. It is packed with flavour and provides a great crunch in the mouth. The chorizo adds a good kick to the meal and goes really well with any pasta dish.

Cooking time: 25 minutes

Serves 3 to 4
· 2 Skinless chicken breast fillets
· 100g of chopped Spanish chorizo sausage
· 150g dried penne pasta
· 1 red pepper
· 1 yellow pepper
· 3 cloves of finely chopped garlic cloves
· Chop half of a small onion
· A small handful of parsley
· 2 tsp paprika
· 1 tbsp olive oil

Method

1. Chop the red and yellow pepper into 4-6 sections then discard the stalks and seeds.

2. Grill the chopped peppers skin side up until the skin is char grilled and blackened. When blackened, leave the peppers on a plate to cool.

3. Prepare the pasta according to the cooking instructions on the pack.

4. Finely chop the chicken fillets. Fry in olive oil until brown then add the chorizo, chopped onion and garlic.

5. Once the peppers have cooled, peel off the charred skins and discard. Chop the flesh of the pepper and add it to the chicken and chorizo. Then add the paprika to the pan and stir.

6. Drain the pasta when cooked. Add the parsley and pasta to the chicken and chorizo mixture and stir.

Serve with black pepper!

Gavin Patterson