Chicken And Chorizo Pasta
Chicken and chorizo pasta is a flavorful and hearty dish that combines tender chicken pieces and spicy chorizo sausage with al dente pasta in a rich tomato-based vodka sauce. The smoky and savory flavors of the chorizo perfectly complement the succulent chicken, resulting in a delicious and satisfying meal.
Ingredients
- 1 pound penne
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 8 ounces Spanish chorizo sliced
- 1 medium shallot finely diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 3 tablespoon vodka optional
- 3 tablespoon tomato paste
- 14 ounces diced tomatoes canned or fresh
- 1 cup heavy cream
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
- ½ cup parmesan cheese finely grated
- 2 cups baby spinach
- ¼ cup parsley roughly chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water then drain and set aside.1 pound penne
- In a large skillet, heat some olive oil over medium heat. Add the chicken breast and cook until browned and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless skinless chicken breast
- In the same skillet, add the Spanish chorizo and sauté until it releases its flavorful oils and becomes slightly crispy. Remove the chorizo and set aside on the same plate as the chicken. Don’t drain the oil from the chorizo.8 ounces Spanish chorizo
- In the same skillet add the shallot and red bell pepper and sauté until the vegetables are softened, then add the minced garlic and sauté for another minute.1 medium shallot, 1 medium red bell pepper, 3 cloves garlic
- Stir in the tomato paste and cook for a minute to develop its flavors. Deglaze the skillet with the vodka (if using), scraping any browned bits from the bottom.3 tablespoon vodka, 3 tablespoon tomato paste
- Add the diced tomatoes (along with their juices), heavy cream, and red pepper flakes, and simmer the sauce gently for about 10 minutes to allow the flavors to meld together.14 ounces diced tomatoes, 1 cup heavy cream, 1 teaspoon red pepper flakes
- Add the butter and allow it to melt into the sauce. Taste and season with salt and pepper as needed, then add the chicken and chorizo back into the pan.1 teaspoon salt, 2 tablespoon butter, ½ teaspoon black pepper
- Add the grated parmesan, stirring gently until it has melted and combined into the sauce.½ cup parmesan cheese
- Add the cooked pasta and mix well to coat everything with the flavorful sauce. Add a splash of the reserved pasta water to thin the sauce, if required.
- Finally, add the baby spinach to the hot sauce and gently stir until wilted.2 cups baby spinach
- Divide the chicken and chorizo pasta among plates or bowls. Garnish with more grated parmesan cheese and a sprinkle of fresh parsley to add a pop of color and freshness.¼ cup parsley
Nutrition
Calories: 749kcalCarbohydrates: 66gProtein: 37gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 134mgSodium: 753mgPotassium: 848mgFiber: 4gSugar: 7gVitamin A: 2998IUVitamin C: 41mgCalcium: 165mgIron: 4mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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