Spicy Chicken & Chorizo Pasta
Satisfy your craving for a flavorful and hearty meal with this delicious dish. Tender chicken and spicy chorizo cooked in a rich and creamy sauce with a hint of tanginess from the red pesto, all served over a bed of wholewheat pasta. The burst of flavors from the garlic, chili, and fresh vegetables will make your taste buds sing. Don't forget to accompany this savory creation with a refreshing rocket and Parmesan salad drizzled with balsamic vinegar. A delightful meal that is perfect for any day of the week!
— Constant Cookbook
Ingredients
- For the pasta
- 300g Wholewheat pasta
- 1 tablespoon olive oil
- 3 Boneless, skinless chicken breasts - diced
- 100g Chorizo
- 2 cloves garlic
- 1 red chilli - or more to taste
- 1 red onion
- 1 red pepper
- 15-20 cherry tomatoes
- 1/3 190g jar red pesto
- 300ml pot low fat creme fraiche
- Splash lemon juice
- For the Salad
- Bag rocket
- 50g parmesam -shaved
- Balsamic vinegar
Instructions
- Heat olive oil in a pan.
- Dice chicken and chorizo and add to pan - fry gently for 3-4 minutes until chicken is browned and chorizo oil is released
- Whilst chicken is cooking, roughly chop onion and pepper and finely chop garlic and chilli. Add to pan and cook until onion and peppers have softened and chicken is cooked thoroughly
- Add tomatoes to pan, gently cook for 5 min until tomatoes begin to burst.
- Cook pasta as per pack instructions
- Whilst pasta is cooking add creme fraiche, lemon juice and pesto to chicken and warm thorugh. Season to taste
- Add cooked drained pasta to chicken and creme fraiche mix and stir until coated - serve with a rocket and parmesan salad
Yield
Serves 4
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