Tue, 15 January 2019
(Serves 4)
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
10oz/300g pasta-fresh or dried
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 chilli 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, chilli 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.
