Chicken and Chorizo Pasta

26 Mar 2015
dscf3704

This is a really easy, stress free pasta that is in my book of quick 5pm dinner meals! We'd been having a lot of red pastas lately and Owen was craving something creamy instead. My favourite thing about this pasta is the beans. It's not a vegetable that you usually expect to see in a pasta but it goes really well in this dish. I prefer to use shredded chicken as I think it has a nicer texture in the pasta, but if you prefer to fry it you could do that instead. With pasta you can never add too much garlic or herbs! I ended up throwing in some Tuscan seasoning as well as dried basil into the mix. Not to forget the cracked salt and pepper of course!

What's your go to 5pm meal?

dscf3736

Chicken and Chorizo Pasta

Ingredients

400g of chicken breast
200g of chorizo, thinly sliced
A bag of penne pasta
1 red capsicum, thinly diced
2 handfuls of green beans
Carbonara sauce

Method

Bring 4 cups of water to the boil. Boil chicken breasts for 15 minutes. In the mean time, cook the pasta by bringing water to the boil and bubbling for about 15 minutes.

Heat up some olive oil in a frying pan and fry beans to your liking. I like mine still a little crunchy so cook them for about 10 minutes. Add capsicum and chorizo to the beans in the last 5 minutes.

Once chicken is cooked, drain and the shred breasts with two forks. Drain the pasta and add chicken, beans, chorizo, capsicum and carbonara sauce to the pasta. Cook for 5 minutes or until it begins to bubble. Stir often.

Serve with garlic bread.

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