Chicken and Chorizo Pasta
A rich and smoky one-pot pasta made with tender chicken, spicy chorizo, and a creamy tomato sauce. This easy midweek meal is full of flavour, comes together in just one pan, and is perfect for the Ninja Sauté Pan or any deep frying pan.
Servings: 6
Calories:
Equipment
- Ninja 30cm sauté pan or any deep sided sauté pan
Ingredients
- 1 tbsp oil
- 600 g chicken breasts or thighs* chopped (see note 1)
- 100 g cooking chorizo chopped
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 red pepper sliced (optional)
- 1 tsp smoked paprika
- 400 g tin chopped tomatoes or passata
- 400 g dried pasta penne or fusilli work well
- 800 ml chicken stock
- Optional: 100ml double cream or 2 tbsp cream cheese
- Optional: Grated cheddar or parmesan for topping
- Optional: Fresh parsley or basil to serve
- Salt and pepper to taste
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the chorizo and cook for 2–3 minutes until it releases its oils. Add the chicken and cook until browned all over.
- Add the onion and red pepper. Cook for 3–4 minutes until softened. Stir in the garlic and smoked paprika and cook for 30 seconds.
- Pour in the chopped tomatoes, chicken stock, and dry pasta. Stir well. Bring to the boil, then reduce to a simmer. Cover and cook for 12–15 minutes, stirring occasionally. Add a splash more water if needed.
- Finish with cream (optional): Stir in the double cream or cream cheese. Simmer for another minute or two to thicken.
- Taste and adjust seasoning. Top with grated cheese and chopped herbs, if using. Serve hot.
Notes
*Note 1: you don't have to use the exact same amount of chicken as this, use more or less according to what you have.
