Fri, 30 September 2016
Here is what you need and why you need it!
Ingredients:
300g penne pasta
40g, chorizo, peeled and diced
1/2 small red onion
100g mushrooms
40g sun-dried tomatoes
300g Green IsleHeat & Eat Natural Chicken Breast Pieces
100g Green IsleSweetcorn
2 tablespoons tomato paste
100ml water
6 tablespoons mascarpone (or cream cheese)
Grated parmesan and freshly ground black pepper to serve (optional)
method:
1. Cook the pasta in salted, boiled water and until tender, drain and rinse.
2. Peel and slice the chorizo and the red onion. Slice the mushrooms and the sun-dried tomatoes
3. Place a non-stick pan over a medium high heat, add the chorizo, the red onion, the mushrooms and the sun-dried tomatoes and stir over the heat to prevent sticking.
4. Add both the Green Isle chicken pieces and Green Isle Sweetcorn and continue cooking until the onions are softened and the chicken is browned as per cooking instructions (should take approximately 10 minutes).
5. Increase the heat, add the tomato paste and stir in. Pour in the water and allow to bubble for a few minutes before stirring in the mascarpone.
6. Add the cooked pasta and mix well to coat the pasta thoroughly and heat through.
7. Divide between 4 bowls and serve topped with a little freshly ground black pepper and grated parmesan.
