This pasta dish is one of my all time favourites. It has a little bit of Spain, a little bit of Italy and a little bit of me. It is very easy to make, and the batch I made last night I didn’t even add salt or pepper to it. Just 4 ingredients, excluding meat and vegetables.
You really need to use the best Chorizo sausage you can afford. We have a butcher here that has his own smokehouse so he makes it all himself. And they are fantastic! This pasta also has some dried Paprika in it which goes extremely well with the Chorizo.
This is a happy, feel-good and satisfying meal. It is also quite healthy. You use so little cream that it almost doesn’t make a difference. You can also use low-fat/fat-free cream if you want. The ones here just suspiciously look like paint… I am pretty sure cream isn’t supposed to “shine” like that!
Regardless of what you decide, you will enjoy this meal.
2x cubed chicken breatst
2x Chorizo sausages, sliced (mine was approximately 10cm long each)
5x medium courgettes, sliced
1/2 cup (125ml) chicken stock (you can split this 50-50 with some white wine if you want)
1/2 cup (125ml) cream
1 teaspoon dried paprika
1/2 teaspoon dried garlic (the dried one tastes a lot better than fresh in this dish)
Some olive oil or butter for frying, I usually use a combination of the two.
1. Fry your courgettes in your oil/butter/both with the Paprika and garlic until the courgettes just start to brown
2. Add your chicken and fry it until there aren’t any more raw sides (chicken always needs to be cooked well!)
3. Add the Chorizo and fry it until the fat is rendered
4. Add you chicken stock, or whine/chicken stock mix, and let it reduce until at least 25% is evaporated.
5. Add your cream, reduce the heat, and simmer it until it just thickens.
You are done! Serve this on any pasta you want, I like the Penne Millerighe or the Fusilli. If you want to make it extra decadent add some Parmesan shavings.
Serve it with a salad of your choice!