Spaghetti with Chicken Chorizo and Sun-dried Tomatoes

Along the lines of my Linguini with Prawns and Chorizo and just as yummy!  Not only is this pasta recipe easy to make, it looks good too.


It's a fact of life that chicken and chorizo are a great combo anyway.  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.
Leave out the chilli flakes if you must but don't leave out the Pimenton!

To serve 2 you will need:
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)
1/2 a chorizo ring - sliced and halved so you have half moons
1 onion - chopped into small dice
2 cloves garlic - very finely chopped
1 red chilli - de-seeded 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

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 and add the sliced chorizo and gently fry moving around the pan until it starts to crisp.  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.  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 the 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.

Chicken Pasta


  1. Looks delish as always Jan!! xxoo

  2. I have seen Pimenton at our local Mediterranean market so will seek it out.

  3. just right for a Friday supper, lovely.


Thanks for taking the time to comment - much appreciated.

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