Creamy Chicken and Chorizo Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

300 g rigatoni (or another type of short pasta)

1 tablespoon olive oil

170 g chorizo (sliced)

350 g chicken breast (diced)

1 small red onion (finely diced)

1 small red pepper (diced)

3 garlic cloves (minced)

1/2 tsp dried oregano

1/2 tsp dried marjoram

1/4 tsp red chilli flakes

1 tablespoon tomato paste

200 ml chicken stock

200 ml double cream

6 leaves fresh basil (roughly torn)

1 tablespoon fresh parsley (chopped)

30 g grated Parmesan

Instructions

Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.

Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.

Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.

Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.

Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.

Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.

Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.

Nutrition

• Calories: 730 kcal
• Lipides Totaux: 45 g
• Lipides Saturés: 21 g
• Lipides Insaturés: 21 g
• Acides Gras Trans: 1 g
• Cholestérol: 177 mg
• Sodium: 818 mg
• Glucides Totaux: 33 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 47 g