Chicken & Chorizo Pasta

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Cook: 30 MINS


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Heat the oil in a large non-stick pan and cook the chorizo on medium heat for 3-4 minutes, until it has released it’s oils, then remove and set aside.
Add the chicken and seasoning, cook for 4 minutes, until no longer pink, then add the shallot, red pepper, jalapeño and garlic.
Bring a large saucepan of salted water to the boil and cook the rigatoni until al dente - when draining, reserve the pasta water.
To the chicken, add the cream, cream cheese, tomato puree, oregano, cooked chorizo and 2 ladles of pasta water, stir until combined and bring to a low simmer.
Stir in the spinach and and cook until wilted. Toss in the cooked pasta, with the parmesan and another ladle of pasta water, toss it all together until combined.
In a separate pan, cook the remaining chorizo crumb until dark and crispy. Serve the pasta immediately, garnish with the crispy chorizo crumb.

Nutritional Info

Per serving:

Cals – 658

Carbs – 59g

Protein – 39g

Fat – 29g


Serves 2

  • Tsp of extra virgin olive oil.
  • 60g of chorizo - finely chopped.
  • 125g of chicken breast - thinly sliced.
  • 1/2 tbsp of peri peri, cajun or fajita seasoning.
  • 1 shallot - finely chopped.
  • 1 sweet red pepper - finely chopped.
  • 2 cloves of garlic - crushed.
  • 1 jalapeno or green chilli - deseeded and finely chopped.
  • Tsp of dried oregano.
  • 100ml of single cream or Elmlea.
  • 2 tbsp of light cream cheese.
  • Tbsp of tomato puree.
  • 2 handfuls of spinach.
  • 150g of rigatoni.
  • 20g of parmesan - grated.

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