This dish has all the flavours of any regular dinner but it’s made in one pot, which means less washing up! One lucky person may even get leftovers for lunch, as it’s great eaten hot or cold the next day too.
4 people30 minutes10 minutes
cut into thin strips
1LChicken Stock Cube
200gDry Cure Chorizo
1 - Red Onion
1handfullSuperValu Fresh Basil
1smallSuperValu Fresh Red Chilli
deseeded and finely chopped
1tspSuperValu Smoked Paprika
250mlSuperValu Tomato Passata
2tbspSuperValu Tomato Purée
Heat the oil in a large saucepan set over a high heat. Add the chicken and fry for 8 to 10 minutes, until golden brown, then set aside on a plate.
Reduce the heat slightly, add the chorizo to the pan and fry for 2 to 3 minutes, until golden and crisp. Toss the onion, chilli and garlic in the oil from the chorizo and sauté for 1 or 2 minutes, until softened slightly.
Return the chicken to the pan along with the pasta, stock, smoked paprika and cayenne pepper. Bring to the boil, then reduce the heat a little and simmer for 10 minutes, until the pasta is almost cooked through. Pour in the passata and tomato purée and cook for a further 5 minutes, until almost all the liquid has been soaked up. Stir through half the basil leaves and allow to wilt. Season to taste.
Serve in pasta bowls. Garnish with the remaining basil and the Parmesan shavings and dig in!
Tip: Make a little extra and have this for lunch the next day.