Chicken, Chorizo Pasta w/ Homemade Red Pesto and Roasted Vegetables
Thu, 11 May 2023
INGREDIENTS
• 2 boneless chicken breasts, cut into bite-sized pieces
• 150g chorizo sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato purée
• 150ml chicken stock
• 100ml heavy cream
• 30g Parmesan cheese
• Handful of fresh basil
• Salt and pepper, to taste
• 200g penne pasta
For the red pesto:
• 100g sun-dried tomatoes
• 25g grated Parmesan cheese
• 35g pine nuts
• 60ml cup olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
METHOD
1. Roughly chop the pepper, tomatoes and courgette and season well. Roast in the oven at 200oC for 20 minutes until golden and browned.
2. In a large skillet over medium-high heat, cook the chicken and chorizo until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
4. Add the tomato purée and chicken stock and bring to a simmer. Reduce heat and let simmer for 5 minutes.
5. Add the heavy cream, Parmesan cheese, and basil to the skillet and stir to combine. Season with salt and pepper to taste
6. Cook the penne pasta according to the package instructions until al dente
7. To make the red pesto, combine the sun-dried tomatoes, Parmesan cheese, pine nuts, olive oil, garlic, salt, and pepper in a food processor and pulse until smooth
8. Drain the pasta and add it to the skillet with the sauce, roasted vegetables and the pesto mix. Stir to combine
9. Serve the pasta in bowls topped with the chicken and chorizo. Enjoy!
