Ingredients
The following ingredients have 4 Servings
- 2 small chorizo sausages (, casing removed, diced)
- 2 large chicken breasts (, cubed (450g / 1 pound))
- 400 g (14oz) can chopped tomatoes
- 2 garlic cloves (, minced)
- 1 tsp paprika ((use hot or sweet, depending on preference))
- 1 tsp dried parsley ( or Italian seasoning)
- ½ tsp dried chilli flakes
- ½ tsp sugar ( or Sukrin Gold for Slimming variation)
- ½ tsp salt
- 60 ml (¼ cup) red wine, (optional)
- 620 ml (2 ½ cups) chicken stock (, from a stock cube or canned)
- 225 g (½ pound) dried penne pasta (, or similar pasta shapes)
- 30 g (1 cup) fresh spinach (, chopped)
- 3 tbsp grated parmesan (, or to taste)
- chopped chives or basil (, to garnish)
- Salt and pepper (, to taste)
Instruction
- 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.
