Easy Spicy Chicken and Chorizo Pasta Recipe
This quick and easy chicken and chorizo pasta recipe is loaded with delicious Spanish influences, with ingredients like sherry vinegar, sun-dried tomatoes and the iconic sausage all making an appearance.
Servings 2 Servings
Calories 820kcal
Ingredients
- 2 Cooking Chorizo Sausages 100g Total
- 200 g Skinless Boneless Chicken Thighs 7oz
- 1 Medium Shallot 35g
- 4 Garlic Cloves
- 4 Sun-Dried Tomatoes
- 1 tablespoon Olive Oil
- ½ teaspoon Dried Chilli Flakes
- 125 ml White Wine ½ Cup
- ½-1 tablespoon Sherry Vinegar
- 10 g Fresh Parsley ¼ Cup
- 175 g Dried Pasta 6oz
- ¼ teaspoon Salt + Extra for Boiling Pasta
Instructions
- Remove the skins from the chorizo sausage and break them up into 1cm (½") pieces.
- Cut the shallot in half, peel it and then cut it into half-moon shapes as thinly as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Cut the sun-dried tomatoes into a 5mm (¼") dice.
- Heat a 30cm or 12" frying pan (not nonstick if possible) over a high heat, and when it is hot, add the olive oil. I use the olive oil from the sun-dried tomato jar.
- Season the chicken with ¼ teaspoon of salt and then fry it for 3-4 minutes on each side, then remove and set aside.
- Whilst the chicken is cooking, bring a 20cm or 8" saucepan of well-salted water to a rolling boil (I use 1½-2 teaspoons of salt for a pan this size).
- Return the frying pan to a medium-low heat and add the chorizo sausage and gently fry for 2 minutes.
- After the chorizo has been frying for 2 minutes, add the pasta to the boiling water and cook as per instructions or until nicely al dente. I am using conchiglie, which takes around 9 minutes. If your pasta takes less or more time, make adjustments as necessary.
- As soon as the pasta goes into the saucepan, add the sun-dried tomatoes and shallots to the chorizo sausage and cook for 3 minutes.
- Add the garlic and chilli flakes and cook for 60 seconds.
- Turn the heat up to high and add the white wine, reducing it down until there are just a few tablespoons left.
- Whilst the wine is reducing, cut the chicken into a 1cm (½") dice and add it to the wine and chorizo mix.
- The pasta should now be cooked, drain it, reserving 75-125ml (⅓-½ Cup) of the cooking liquid and add it to the chorizo mix.
- Stir in enough cooking water to form a nice sauce.
- Finally, chop the parsley and stir it through the pasta with the sherry vinegar and serve.
Nutrition
Serving: 1 | Calories: 820kcal | Carbohydrates: 35g | Protein: 46g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 32g | Cholesterol: 193mg | Sodium: 1381mg | Fiber: 2g | Sugar: 3g
