Creamy Chorizo + Chicken Pasta (HC)
Ingredients
1 tsp olive oil
1 chicken fillet, approx 125g, cut into bite-sized chunks
60g wholemeal pasta
½ red onion, finely sliced
4 mushrooms, sliced
¼ garlic clove, crushed
½ tsp parsley (fresh or dried)
½ tsp paprika
Pinch of chilli flakes (optional)
Sprinkle of black pepper
½ tin chopped tomatoes
1 tbsp Worcestershire sauce
½ tin coconut milk (or 3 tbsp full-fat Greek yoghurt/crème fraiche)
15g chorizo, diced
A handful of spinach
Portion of salad or vegetables of your choice
Instructions
Heat ½ tsp of olive oil in a large high-sided non-stick frying pan over medium heat. Cook the chicken for about 4-5 minutes or until brown on all sides (you do not want the chicken cooked through at this stage). Place onto a plate and set aside.
Cook the pasta according to the packet instructions.
In the same pan, heat ½ tsp of oil and add the onion and mushrooms. Cook for 8-10 minutes until softened.
Add the chicken back to the pan, add the garlic, herbs, spices and black pepper and cook for a minute or so to release the aromatics. You can add a splash of water to stop the vegetables from sticking to the pan.
Stir in the chopped tomatoes and Worcestershire sauce. If using coconut milk, add it now. Bring to a boil and then reduce to a simmer. Cook for 5-6 minutes, stirring occasionally.
Add the cooked pasta, chorizo, and spinach to the pan. Mix everything until well combined and heated through.
If using Greek yoghurt or crème fraiche instead of coconut milk, stir it in now to create a creamy sauce. Taste and adjust seasoning with more spices if needed.
Ensure the pasta is heated thoroughly and serve with salad or vegetables.
Batch Cooking Tip: This recipe is ideal for batch cooking! To make multiple servings, increase the pasta, chicken, chorizo and vegetables based on the number of portions you need.
For the spices, chopped tomatoes, Worcestershire sauce, and coconut milk, start with 1.5x when doubling and adjust to taste – it’s easier to add than remove.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.