Tue, 25 June 2019
Joe Shannon’s really simple one-pan pasta chicken and chorizo
Serves 4-6 people
Ingredients:
2 chicken fillets, diced
100g chorizo, roughly chopped
3 garlic cloves, finely chopped
1 each of red and green pepper, chopped
200g sliced mushroom
1x 400g tin chopped tomatoes
3 tbsp tomato purée
2 tbsp cider vinegar
450g dried penne pasta
1-litre boiling water
Sea salt and freshly ground black pepper
1 large handful basil leaves, roughly chopped
50g grated Parmesan cheese
Method
Heat a large, deep-frying pan over a high heat.
Add the chorizo and cook for two to three minutes.
Add the chicken and cook for two to three minutes.
Add the garlic, peppers and button mushrooms and cook for another two to three minutes, stirring occasionally.
Add the chopped tomatoes, tomato purée, and cider vinegar.
Stir in the pasta, pour in the boiling water and stir well.
Bring to the boil, reduce the heat, cover with a lid and simmer for 12 to 15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce.
Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.
Stir in the Parmesan and the basil and plenty of black pepper.
Enjoy.
