To get this recipe for Chicken and Chorizo Pasta perfect, you will have to make a red pepper purée. It sounds like quite a mission, but the effort is certainly worth it.
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I have a method of packing that I have stuck to since I was a teenager. When we went to England last month I packed our suitcase for London in the usual fashion. My clothes first, followed by 2 bottles of Cider packed carefully in whisky sleeves, with Dave’s clothes protecting them. I use the fold method for my dresses which have the naturally wrinkled look already. And the roll method for Dave’s to ensure everything stays snug and safe. My pillow went in last to provide a good layer of protection. The method was repeated for our larger suitcase, with my stuff at the bottom and then two bottles of wine, also in protective sleeves, in the middle. More gifts were positioned around the wine, before Dave’s stuff went in. But then I hit a hurdle as I wanted easy access to the gifts that were London bound.
Today’s inspirational recipe from Lavender and Lime ♥ Chicken And Chorizo Pasta ♥ #LavenderAndLime Share on X
These went on top but had to be re-organized several times to fit like a jigsaw puzzle. Once I had our toiletry bag and my shoes in the suitcase, I decided to weigh it. And it was already overweight without Dave’s shoes. All I could do was chuckle as the one bag of sweets weighed 750g and a book I was taking over probably weighed close to 1kg. I took my shoes out of the luggage and set them aside to go into our carry on bag. As it is mostly empty this was not a problem. I basically only put my medication, our electrical items, jewellery and Dave’s laptop into the bag. So we are carrying more air than ‘stuff’. It also meant that I would have a lot of weight allowance coming home to do some shopping in the UK. Do you have a method of packing?
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Chicken And Chorizo Pasta
Ingredients
For the red pepper purée
- 225 g mixed peppers, pith and seeds removed and cut into thick slices
- 2.5 mls olive oil
- salt and freshly ground black pepper to season
For the chicken and chorizo pasta
- water for boiling
- salt for the water
- 150 g fusilli
- 25 g butter
- 1 shallot, peeled and thinly sliced
- 2 chicken thighs, deboned and cut into chunks
- salt and freshly ground black pepper to season
- 100 g chorizo, thinly sliced
- 125 mls cream
- 5 g flat leaf parsley
- smoked paprika to season
- grated Grana Padano to garnish
Method
For the red pepper purée
- Place the peppers and olive into a lidded pan and heat over a medium temperature
- Season, toss the peppers to coat with the oil and place the lid on the pan
- Reduce the temperature and leave to cook until the skin starts peeling off the peppers and they are completely soft
- Remove from the heat and when cool enough to handle, remove the skins
- Place the peppers into a jug with the pan juices and use a stick blender to purée
For the chicken and chorizo pasta
- Place a large pot of water onto the stove and bring to the boil
- Salt the water generously, then add the fusilli and cook for one minute less than the package instructions
- Place the butter into a frying pan and melt over a medium temperature
- Add the shallot and cook until soft
- Add the chicken, season generously, and brown on both sides
- Add the chorizo and leave to cook for a few minutes
- Add the pepper purée and stir to coat the chicken, then add the cream
- Leave the sauce to thicken while your pasta finishes cooking
- Drain the pasta then add to the chicken, with the parsley and a dash of paprika
- Toss to combine, adjust the seasoning then take off the heat
- Serve with grated Grana Padano to garnish
Notes
Take a look at what was previously posted on Lavender and Lime on July 15:
- 2021: Reuben’s At The Ivy
- 2019: Blueberry Pie
- 2015: Updated Interview With Sarah Graham
- 2013: Avocado Chocolate Mousse
- 2012: Presto Pasta Nights 222 Round Up
- 2011: Crème Brûlée
Roasted peppers have a flavor that’s really wonderful. I usually roast peppers in the oven rather than in a pan. The oil sounds like it would make the skin removal kind of messy, which it already is.
best… mae at maefood.blogspot.com
It was a bit messy, and not my usual method either 🙂
Fabulous. I would add black beans and corn to this pasta as well, but I know you weren’t going for a southwestern-inspired pasta!
But, the addition would make it really hearty 🙂
HI Tandy, Thanks for this recipe, it sounds delicious. I have never taken gifts of wine or other breakables abroad. We did bring one bottle of whiskey home after our trip to Scotland. My husband always packs for the return trip when we have lots of gifts. He is much better than I am. I always carry my new porcelain and other dolls in my hand luggage.
We always take wine with us, and come home with whisky 😉
This looks delicious Tandy, you had me when I saw the chorizo and peppers
Hope you try it Pauline 🙂
Like Mae I prefer to oven roast my peppers saying that the flavours just pop of this page I can taste it already it sounds most delicious, Tandy… 😀 x
Thank you Carol 🙂