Rustic Chicken and Chorizo Penne

Nutrition per serve

Ingredients

• 2clov garlic
• 50g parmesan
• 1pcs chorizo sausage
• 300g chicken breast fillet
• 200g penne pasta
• 10g Spanish seasoning
• 400g diced tomatoes
• 50g rocket leaves
• 23ml olive oil
• 3ml sugar
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Crush or finely chop the garlic. Finely grate the parmesan. Thinly slice the chorizo and chicken.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
3. Step 3 — Brown chicken and chorizo
   Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned and cooked through. Remove from the pan. Add the chorizo to the pan and cook, turning, for 4-5 mins until browned. Add the garlic and 2 tsp Spanish seasoning* and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer sauce
   Add the tomatoes, ½ tsp sugar and 60ml (¼ cup) water to the chorizo mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5-7 mins until slightly thickened. Add the chicken and cook, stirring, for 1 min or until warmed through. Add the pasta and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Meanwhile, put 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to coat. Divide the chicken and chorizo pasta among bowls, top with the rocket and scatter over the parmesan. Enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, add a pinch of chilli flakes to the chorizo sauce, or scatter over to serve if it's just for you.

Allergens

Sulfit, Milch, Gluten, Wheat