Creamy Chorizo Chicken Linguine

Our Creamy Chorizo Chicken Linguine is ready in 15 minutes, ridiculously comforting and high protein. A fuss-free dish that is guaranteed to impress.

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Cook: 15 mins


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Heat a few sprays of low-calorie cooking spray in a large non-stick pan and add chicken breast. Season with tsp of smoked paprika, 1/2 tbsp of dried parsley, salt and pepper, then stir to coat chicken breast. Cook until no longer pink on the outside.
Add chorizo slices to pan, stir to combine and reduce heat to low - cook chorizo for 4-5 mins, until just crispy, with plenty of chorizo oil in pan, then remove chicken and chorizo, using a slotted spoon, and set aside.
Bring a large saucepan of salted water to boil and add linguine. Cook until al dente.
Add garlic to pan with chorizo oils and sauté for 2-3 mins. Add red wine vinegar - it should bubble aggressively and evaporate, then stir in 2 tbsp of mascarpone and tomato puree, along with a large splash of pasta water to help combine and create a sauce. Once sauce is created, add remaining tbsp of mascarpone, along with tsp of smoked paprika, 1/2 tbsp of dried- parsley and more pasta water, before adding cooked chicken and chorizo, then bring pan to a low simmer, whilst stirring to combine.
Once linguine is al dente, transfer straight to pan and toss to combine, adding more pasta water if needed to create a glossy texture. Serve immediately with grated parmesan.

Nutritional Info

Per serving:

Cals – 639

Carbs – 57g

Protein – 37g

Fat – 28g


Serves 3

  • 250g of chicken breast - diced.
  • Tsp of smoked paprika.
  • Tbsp of dried parsley.
  • Salt and pepper, to taste.
  • 100g of chorizo - skin peeled off and sliced.
  • 225g of linguine.
  • 3 cloves of garlic - finely chopped.
  • Tbsp of red wine vinegar.
  • 3 tbsp of mascarpone.
  • 50g of tomato puree.

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