Chicken and Chorizo Pasta
I start by frying the chorizo in a pan until it starts to crisp up and release some of its spicy oil. Add a few drops of olive oil if the pan looks dry and the chorizo is burning.
The chicken pieces go in next together with minced garlic, paprika, chilli flakes, dried parsley and salt.
Tomatoes, wine and stock go in next and the pasta is added in the sauce once the pot has come to a rolling simmer. I partially cover the pot, stirring occasionally, until the pasta is cooked.
Fresh spinach is added right at the end so that it wilts in the hot sauce. A little parmesan and you are ready to serve!
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