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Heat tbsp of olive oil in non-stick pan and add chicken breast. Cook for 5 mins, until cooked through and season to taste with salt and pepper. Once cooked, remove and set aside.
Before you start your tomato sauce, boil a large saucepan of lightly salted water and add pasta. Cook pasta until al dente.
Turn the heat of your non-stick pan down to low, add another tbsp of olive oil to pan and add garlic. Sauté garlic for 1-2 mins, until it just starts to turn a golden brown. Add tin of plum tomatoes, cook plum tomatoes for 10 mins, mashing down the tomatoes until broken down and smooth. Add brown sugar, basil and season to taste, once sauce has thickened, remove from heat.
Once pasta is cooked, drain and transfer to a large mixing bowl. Allow pasta to cool, before adding tsp of olive oil and malt vinegar (this will prevent it from sticking when cool).
Once pasta has completely cooled, add chicken, tomato sauce and chorizo slices to pasta and mix until combined.
Nutritional Info
Per serving:
Cals – 559
Carbs – 59g
Protein – 38g
Fat – 17g
Ingredients
Serves 3
For the Pasta:
- Tbsp of extra virgin olive oil.
- 300g of chicken breast - diced.
- Salt and pepper, to taste.
- 300g of spiralli pasta.
- Tbsp of malt vinegar.
- Tsp of extra virgin olive oil.
- 8 thin slices of chorizo.
For the tomato sauce:
- Tbsp of extra virgin olive oil.
- 2-3 cloves of garlic - crushed.
- 1 tin of plum tomatoes.
- A handful of fresh basil - chopped.
- Tsp of brown sugar.
- 1/2 tsp of salt.
- 1/2 tsp of freshly ground black pepper.
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