Name: Cajun Chicken and Chorizo Pasta
Prep time: 20 min
Cook time: 25 min
Cuisine: Cajun
Ingredients: 1 tsp olive oil; 130g cooking chorizo (skin removed and diced); 500g chicken breasts (cut into bite size chunks); 1 onion (diced); 1 pepper (any colour, deseeded and diced); 2 cloves garlic (chopped); 3 tbsp Cajun seasoning; 250ml chicken stock; 2 x 400g tins chopped tomatoes; salt and freshly ground black pepper; 500g penne or another tube-shaped pasta; 300ml double cream ((I use Elmlea to reduce calories!)); 30g parmesan (finely grated, plus extra to serve)

Cajun

Saucepan

Slotted Spoon

Bowl

Heat the olive oil in a large saucepan or deep casserole over a medium heat, add the chorizo and fry for 2 minutes. Remove the chorizo with a slotted spoon onto a plate and set aside. Add the chicken to the saucepan or casserole and fry for 3 minutes, then add the onion and pepper and fry for 5 minutes, stirring occasionally.

Stir in the garlic and cook for 1 minute, then scatter over the Cajun seasoning and stir the chorizo back in. Add the stock and deglaze the bottom of the pan or casserole. Then add the tins of tomatoes, stir, bring to a simmer and cook for 10 minutes.

Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than the packet instructions.

Check the seasoning of the chicken and chorizo mixture and add salt and freshly ground black pepper, to taste. Stir in the cream and simmer gently for 1 minute.

When the pasta is cooked, drain well and stir it into the chicken and chorizo mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes, then stir in the parmesan, and cook for 1 more minute. Serve the pasta straight from the pan, or tip into a large serving bowl. Garnish with extra parmesan and freshly ground black pepper.

Cajun Chicken and Chorizo Pasta

Utensils needed:

Overview

Category

Cuisine

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