Chicken and Chorizo Penne

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2clov garlic
• 2pcs chorizo sausages
• 300g free-range chicken breast fillet
• 150g peas
• 250g cherry tomatoes
• 5g Tuscan seasoning
• 200g penne pasta
• 15ml olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   ADD CHICKEN OPTION Fill a medium deep frypan half full with water and bring to the boil for the peas. Cut the capsicum into 2cm chunks. Crush or finely chop the garlic. Thinly slice the chorizo. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Cook peas
   Add the peas to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
3. Step 3 — Cook chicken and chorizo
   Heat the same pan over medium-high heat until dry. Heat 1 tbs olive oil in the pan. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and cover to keep warm. Add the chorizo, capsicum and tomatoes to the oil remaining in the pan and cook, stirring regularly, for 5 mins or until browned and charred in places.
4. Step 4 — Add garlic and seasoning
   Add the garlic and Tuscan seasoning to the chorizo mixture and cook, stirring, for 1 min or until fragrant.
5. Step 5 — Cook pasta
   Stir 375ml (1½ cups) water, 1 tsp balsamic vinegar and pasta into the chorizo mixture. Bring to the boil, reduce the heat to medium and cook, covered, stirring occasionally, for 15-20 mins until most of the liquid is absorbed and the pasta is al dente.
6. Step 6 — Get ready to serve
   Meanwhile, slice the chicken. Stir the peas, chicken and any resting juices into the pasta and cook, tossing, for 1 min or until heated through. Taste, then season with salt and pepper. Divide the pasta among bowls to serve.

Allergens

Sulphites, Gluten, Wheat