Hey there! If you’re looking for a meal that’s packed with flavor and super satisfying, you’ve got to try this Chicken and Chorizo Pasta! The combination of juicy chicken, spicy chorizo, and creamy crème fraîche makes every bite delicious. Plus, it’s an easy-to-make dish that will become a new family favorite. Let me take you through this simple yet mouthwatering recipe!
Method
Get that chorizo sizzling!
Start by thinly slicing the chorizo and placing it into a hot frying pan. Let it cook for a few minutes, stirring occasionally, until it starts releasing its juices and becomes aromatic. The chorizo will render its fat, giving off a smoky, spicy aroma that will fill your kitchen with mouth-watering smells. This is the perfect start to your flavorful pasta dish!
Softening the veggies
Once the chorizo has released its juices, add the chopped onion and sliced peppers to the pan. Stir them around, allowing them to soften and become translucent. This should take about 3-4 minutes. The combination of the chorizo and veggies will begin to fill the pan with a wonderful scent that sets the stage for the next steps.
Cooking the chicken
Now, add the chicken breasts to the pan with the softened vegetables. Season the chicken with paprika, salt, and pepper, and cook the chicken until it turns golden brown and is cooked through. This step is essential because the chicken will absorb all the flavors from the chorizo, seasoning, and vegetables, making each bite juicy and full of taste. Make sure the chicken is fully cooked through, with no pink in the center, before moving on.
Boiling the pasta
While the chicken is cooking, bring a separate pot of water to a boil. Add the dry pasta to the pot and cook it according to the package instructions. Make sure to stir occasionally to prevent the pasta from sticking together. Once the pasta is al dente (firm to the bite), drain it in a colander and set it aside, keeping a little bit of the pasta water for later if needed to adjust the sauce consistency.
Adding some flavor
After the chicken has cooked through, add the sundried tomatoes to the pan. These will add a tangy and slightly sweet flavor that pairs perfectly with the richness of the chorizo and chicken. Next, pour in the tin of tomatoes (or passata). Stir everything together, allowing the sauce to come to a simmer. Let it simmer for about 8 minutes to allow all the flavors to meld together and create a rich, savory sauce.
Making it creamy
Once the sauce has thickened slightly and the flavors have developed, it’s time to stir in the crème fraîche. This will add a creamy, velvety texture to the sauce, balancing out the spices and adding a touch of richness. Throw in a handful of fresh spinach and stir it in until it wilts. The spinach adds a nice color and a burst of nutrition to the dish.
Tossing in the pasta
Finally, add the cooked pasta to the pan and give everything a good mix. The pasta will soak up the creamy, flavorful sauce, making it extra delicious. If the sauce seems a bit thick, feel free to add a splash of the reserved pasta water to adjust the consistency. Once everything is combined and well-coated, your Chicken and Chorizo Pasta is ready to be served!
Necessary Tools
- Large frying pan
- Pot for boiling pasta
- Wooden spoon
- Knife and chopping board
- Strainer for pasta
Chicken and Chorizo Pasta: A Flavorful and Hearty Meal!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
60g reduced-fat chorizo
2 crushed garlic cloves
1 onion, chopped
2 peppers, sliced
4 chicken breasts
70g sundried tomatoes
300g dry pasta
1 tin of tomatoes (or carton of passata)
Seasoning paprika, salt, and pepper
75ml reduced-fat crème fraîche
A large handful of spinach
Directions
- Get that chorizo sizzling! Slice the chorizo thinly and add it to a hot pan. Let it cook for a few minutes until it releases its delicious juices. Trust me, the smell alone will get your mouth watering.
- Softening veggies. Next, toss in the chopped onion and peppers. Let them soften for a few minutes while stirring occasionally.
- Cook the chicken. Add the chicken breasts to the pan and sprinkle with your paprika, salt, and pepper. Cook until the chicken is golden and cooked through.
- Pasta time. While the chicken is cooking, cook the pasta in a separate pot following the packet instructions.
- Add some flavor. Once the chicken is ready, stir in the sundried tomatoes. Pour in the tin of tomatoes (or passata) and let everything simmer for about 8 minutes.
- Make it creamy. Stir in the crème fraîche and a handful of spinach. Let it all come together, and finally, toss in the cooked pasta. Give it a good mix, and you’re done!
Notes
- Don’t overcook the chorizo! Keep an eye on it while it’s in the pan so it doesn’t burn. You want it to release its juices, not get crispy and tough.
- Keep the pasta al dente. Follow the pasta instructions closely. Overcooked pasta can ruin the texture of the dish, so make sure it’s firm to the bite.
- Watch the heat. When adding the crème fraîche, make sure the pan isn’t too hot. This helps the sauce stay smooth and creamy, not curdled.
Serving Suggestions
This Chicken and Chorizo Pasta is perfect on its own, but if you want to make it even more special, serve it with some crusty bread or a fresh green salad. A sprinkle of parmesan cheese on top would also take it to the next level!
Fun Fact
Did you know that chorizo is one of Spain’s most popular sausages? It comes in two main types fresh (uncooked) and cured. The cured kind is often used in cooking because it adds a smoky, rich flavor, just like in this dish!
Conclusion
This Chicken and Chorizo Pasta is a must-try! It’s packed with bold flavors, a great mix of protein and veggies, and super easy to make. Whether you’re cooking for yourself or your whole family, it’s sure to be a hit. I hope you enjoy making and eating it as much as I do!
