1tsppaprika(use hot or sweet, depending on preference)
1tspdried parsley or Italian seasoning
½tspdried chilli flakes
½tspsugar or Sukrin Gold for Slimming variation
½tspsalt
60ml(¼ cup) red wine, optional
620ml(2 ½ cups) chicken stock, from a stock cube or canned
225g(½ pound) dried penne pasta , or similar pasta shapes
30g(1 cup) fresh spinach, chopped
3tbspgrated parmesan, or to taste
chopped chives or basil, to garnish
Salt and pepper, to taste
Instructions
Dice the chorizo into small cubes. Fry in a large 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.
Partially cover the pot, stirring occasionally, until the pasta is cooked. This will usually take a few minutes longer than the pasta time indicated on the pack, around 15 minutes.
Stir in the spinach right at the end so that it wilts in the hot sauce. Add the parmesan, check the seasoning and serve garnished with chives or basil.
Video
Notes
This recipe is actually suitable for popular diet plans like Slimming World and Weight Watchers with one minor tweak.
Chorizo is high in fat and calories so if you want to keep this slimming-friendly, I would suggest you use a Spanish style chicken sausage or any lean sausage of your choosing.