Easy Chicken and Pasta Recipe
Chicken and pasta are one thing. But add when you chorizo and sun-dried tomatoes and you have a seriously tasty combo and a quick and easy midweek dinner.
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.
Chicken and pasta are a popular combination
They go well together in many dishes. The mild flavour of chicken pairs nicely with the versatile nature of pasta, allowing for a variety of flavours and preparations.
Chicken can be cooked in different ways such as grilled, roasted, or sautéed, and then combined with pasta in various sauces or preparations.
Chicken and pasta dishes are found in cuisines all around the world. For example, in Italian cuisine, you have classic dishes like chicken Alfredo, chicken Parmesan with spaghetti, or chicken carbonara.
In Asian cuisine, you might find chicken stir-fry with noodles or chicken teriyaki with Udon noodles.
The combination of tender chicken with the satisfying texture of pasta creates a well-balanced and satisfying meal.
Chicken supplies a good source of protein, while pasta offers carbohydrates for energy. Together, they can form a complete and filling meal.
Additionally, you can incorporate vegetables, herbs, spices, and sauces to further enhance the flavour and nutritional value of the dish.
Ultimately, the pairing of chicken and pasta is a matter of personal preference and there are countless ways to combine them to create delicious and satisfying meals
Chorizo
Chorizo is a type of sausage that originated in Spain and is widely used in Spanish and Mexican cuisine.
It is made from ground pork, seasoned with various spices, particularly paprika, which gives it a distinctive red colour and smoky flavour.
Chorizo can be found in both fresh and cured forms, and the specific ingredients and preparation methods can vary depending on the regional variations.
Spanish chorizo is typically cured and fermented, while Mexican chorizo is often sold fresh and requires cooking before consumption.
Spanish chorizo is commonly used in dishes like paella, stews, and tapas, while Mexican chorizo is popular in breakfast dishes like chorizo and eggs or as a filling for tacos, burritos, and quesadillas.
Chorizo is known for its bold, savoury, and spicy flavour profile. It can range in spiciness, depending on the amount and type of chilli peppers used in its preparation.
The texture of chorizo can also vary, with some varieties being softer and crumbly, while others are firmer and more sliceable.
Overall, chorizo is a versatile ingredient that adds a rich and robust flavour to many dishes, making it a favourite among meat lovers and fans of Mediterranean and Mexican cuisines.
Recipe Top Tips!
Leave out the chilli flakes (if you really must) but do keep in pimenton, I use the brand La Chinata Pimenton which 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 per packet instructions
- a handful of cooked peas
Recommended equipment
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Chicken and Chorizo Pasta
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
- Get a large saucepan of salted water to boil and cook the spaghetti according to the packet instructions. Cook until 'Al dente'
- While that's happening, heat a tiny amount of olive oil in a large frying pan add the sliced chorizo.
- Gently fry moving around the pan until it starts to crisp and then remove and set aside. but don't wash the pan.
- You can pour off the excess oil, but keep it for adding back into the dish later.
- 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.
- If you do need to add any more oil then do so but you ought not to need very much at all.
- Heat it up and add the onions, garlic, chopped chilli, a pinch of chilli flakes and sun-dried tomatoes.
- 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.
- 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.
- 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.
- 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.
Looks delish as always Jan!! xxoo
ReplyDeleteI have seen Pimenton at our local Mediterranean market so will seek it out.
ReplyDeletejust right for a Friday supper, lovely.
ReplyDeleteThank you Dave the Cat! :)
ReplyDelete