Chicken and Chorizo Pasta
This quick and easy chicken and chorizo pasta combines smokey chorizo and tender chicken with a flavour packed tomato sauce to create a simple family friendly dinner.
Ingredients
- 250g (8½ oz) pasta
- 2 Tablespoons olive oil
- 2 Cloves garlic crushed
- 1 Small onion finely chopped
- 2 capsicums / pepper 1 red, 1 green, sliced
- 150g (5¼ oz) chorizo cubed
- 1 Tablespoon tomato paste
- 400g (14 oz) tinned tomatoes chopped
- 120ml (½ c) water
- 1 Teaspoon smoked paprika
- 250g (8½ oz) leftover cooked chicken shredded / roughly chopped
- salt
- black pepper
- fresh parsley to serve, optional
Instructions
- Cook the pasta in boiling water according to the packet instructions.
- Fry the onion in the olive oil for 2 minutes over a medium heat, then add the chorizo cubes and cook for 3 -5 minutes until light golden brown.
- Add the capsicum, garlic and tomato paste and cook for 1 minute.
- Pour in the tomatoes and water, sprinkle in the smoked paprika, salt and pepper and simmer for 3 minutes.
- Add the cooked chicken and simmer for 5 minutes until the chicken is heated through.
- Drain the pasta, reserving a little of the cooking water and add the pasta to the chicken and stir well. If it seems dry, add a little of the pasta cooking water.
- Serve straight away, sprinkled with fresh parsley or grated parmesan.
Video
Notes
Pasta – I use pasta bows (Farfalle) for these photos but you can use your favourite pasta shapes such as penne, rigatoni, or even spaghetti.
Chicken – any leftover cooked chicken will work in this pasta recipe; from leftover roast chicken, bbq chicken or rotisserie chicken, to baked chicken thighs. See tips below if you want to make this using uncooked chicken.
Chorizo sausage – this smoked paprika pork sausage is so good with chicken! You can use cooking chorizo (a raw chorizo style sausage) or cured chorizo.
Capsicum – bell peppers. I like to use a red pepper and a green pepper but you can use the same colour or other vegetables like broccoli.
Tomatoes – tinned / canned chopped or diced tomatoes. You can use passata or puréed tomatoes instead for an even smoother tomato sauce. If you have peeled whole tomatoes then crush them with your hands or the back of a spoon before adding to the pan.
Tomato puree / concentrated tomato paste – for a deep tomato flavour.
Onion and garlic cloves – base flavour ingredients.
Smoked paprika – this Spanish spice adds to the smokiness of the chorizo, but mildly – it’s not like a barbecue type of smokiness!
Salt the pasta cooking water – this adds flavour to your pasta.
Cook the chorizo over a low – medium heat – to allow the flavours to develop, as well as allowing it to turn a golden brown colour and become crispy, rather than catching and burning, which can make it taste bitter.
Save a little of the pasta cooking water and add it to the sauce if it seems a little dry.
Using uncooked chicken in this recipe – if you don’t have any leftover cooked chicken, you can cut chicken thighs or chicken breast in to bite size pieces and season with salt and black pepper and cook with the chorizo. Check the chicken is cooked before serving.
Nutrition
Calories: 350kcalCarbohydrates: 17gProtein: 25gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 512mgPotassium: 831mgFiber: 5gSugar: 10gVitamin A: 2816IUVitamin C: 92mgCalcium: 65mgIron: 4mg
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