Mon, 25 April 2022
Chef: Edward Hayden
This is a delicious dish which is quick and easy to prepare. Feel free to vary the vegetables to suit your own family tastes and sometimes I substitute the chorizo for some bacon lardons for very positive results.
Ingredients:
(Serves 4)
10oz/300g penne pasta
½ tablespoon oil
4 chicken breasts-diced
3oz/75g chorizo-sliced thinly
3 cloves garlic-crushed
12-16 cherry tomatoes
1 ½ mixed peppers-diced
6 mushrooms-sliced
1 onion-diced
3 tablespoons pouring cream
Pinch dried chili flakes
1 tin chopped tomatoes
2oz/50g grated parmesan
Method
Bring a large saucepan of water to the boil.
Cook the according to the packet instructions.
Strain into a large colander and run under some cold running water until the pasta has completely cooled down (this will stop the cooking process completely and stop the pasta from becoming overcooked whilst you are making the sauce)
Meanwhile heat a wide based pan with the oil and add in the diced chicken and cook for a moment or two until it is browned slightly. Season lightly with some salt and pepper
Next add in the sliced chorizo and allow this to cook for a moment or two and allow the spice to come out of it.
Next add in the peppers, mushrooms and onions with the garlic and continue to cook for a couple of moments until the vegetables have begun to soften. At this stage you can add the cherry tomatoes and cook for a further moment or two.
Finally add in the pouring cream, chili flakes and the tinned tomatoes and allow this entire mixture to come to the boil. Ensure that the chicken pieces are thoroughly cooked and then add in the grated parmesan and the cooked pasta
Allow the pasta to reheat completely and then divide between the serving dishes.
Serve with some additional freshly grated parmesan and some garlic bread.
