Chicken And Chorizo Pasta
This smokey savoury dish is the perfect bowl of pasta
Makes enough for: 2 people
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
See this post on how I sterilize my glass jars.