A Glug of Oil

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Chicken and Chorizo Pasta

Easy Chicken and Pasta Recipe

Chicken, chorizo, sun-dried tomatoes and pasta! What's not to like?

It's a fact of life that chicken and chorizo are a great combo.

Chicken and Chorizo Pasta. A quick chicken and pasta recipe.
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Along the lines of my prawns and chorizo pasta and just as yummy! Not only is this pasta recipe easy to make, but it also looks good too.

Add sun-dried tomatoes along with a bit of chilli for heat, throw in a few peas for colour and you have one delicious meal in no time at all.

Recipe Top Tips!

Leave out the chilli flakes if you really must but don't leave out the La Chinata Pimenton - the brand I always use and is used by Gordon Ramsay and Rick Stein.

If you don't cook your spaghetti in salted water - and you really should. You will most certainly need to add a pinch of salt to season, otherwise, it will taste bland.

Ingredients in this recipe

  • Spaghetti 
  • extra virgin olive oil
  • chicken fillets 
  • Pimenton de la Vera (hot Spanish paprika)
  • chorizo 
  • onion 
  • garlic 
  • red chilli
  • dried chilli flakes
  • sun-dried tomatoes - re-hydrated as packet instructions 
  • a handful of cooked peas

Recommended Equipment 

Non-stick frying pan

Garlic press

Chicken and Chorizo Pasta

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chicken and pasta, chicken and chorizo, chicken and pasta recipe
dinner, main, chicken
English
Yield: 2
Author: Jan Bennett
Chicken and Pasta

Chicken and Pasta

Leave out the chilli flakes if you really must, but don't leave out the Pimenton!
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

  • Spaghetti - enough for two
  • extra virgin olive oil
  • 2 skinless chicken fillets - sliced into thin strips
  • a good teaspoon of Pimenton de la Vera (hot Spanish paprika)
  • ½ a chorizo ring - sliced and halved so you have half-moons
  • 1 onion - chopped into small dice
  • 2 cloves garlic - minced or very finely chopped
  • 1 red chilli - deseeded and very finely chopped
  • a pinch of dried chilli flakes
  • a few sun-dried tomatoes, re-hydrated as packet instructions - some chopped some halved
  • a handful of cooked peas

Instructions

  1. Get a large saucepan of salted water to boil and cook the spaghetti according to the packet instructions. Cook until 'Al dente'
  2. While that's happening, heat a tiny amount of olive oil in a large frying pan add the sliced chorizo.
  3. Gently fry moving around the pan until it starts to crisp and then remove and set aside. but don't wash the pan.
  4. You can pour off the excess oil, but keep it for adding back into the dish later.
  5. Now add another small glug of olive oil, throw in a good teaspoon of Pimenton along with the chicken. Cook until it's almost cooked, then remove and set aside.
  6. If you do need to add any more oil then do so but you ought not to need very much at all.
  7. Heat it up and add the onions, garlic, chopped chilli, a pinch of chilli flakes and sun-dried tomatoes.
  8. Cook gently whilst stirring until nice and soft. turn the heat up slightly put the almost cooked chicken and chorizo back in to heat through along with a pinch of black pepper.
  9. Drain the spaghetti well and add it to the frying pan giving it all a good stir. make sure the chicken is cooked through and throw in the cooked peas.
  10. Add the reserved lovely orange oil you kept from frying the chorizo - it will coat everything nicely and give the dish a nice paprika taste.
  11. Have a taste and adjust the seasoning then serve straight away.

Notes:

If you don't cook your spaghetti in salted water - and you really should. You will most certainly need to add a pinch of salt to season, otherwise, it will taste bland.

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4 comments

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan