If you’re a regular visitor to my blog you’ve undoubtedly seen & hopefully tried my Gorgeous Chicken & Chorizo Risotto Recipe. Well the origins of that little tasty number lie here, I have made this dish a thousand times it is without doubt my most favourite invention ever & I adapted these particular flavours to fit around my popular risotto dish but the pasta version wins out every time. This is so simple to make I could do it with my eyes closed at this stage & it’s always welcomed with great enthusiasm in this household, I’m lucky if the chorizo makes it to the pot with little pickers! I successfully skinnied this up without losing any integrity of the original recipe, it is still generous in portion with plenty of chicken & chorizo per person at just 13 propoints or just 7 propoints on the filling & healthy plan (if using whole wheat pasta). This serves 4.
250g Chicken (approx 2 medium fillets)
2 Large Shallots
1 Clove Garlic
250ml Avonmore Cooking Cream
Large Handful of Fresh Basil Leaves
20g Grated Parmesan
Salt & Black Pepper
200g Uncooked Tagliatelle
I like to get everything chopped & organised into separate small bowls before I start so you literally just add everything to the pot in stages making for a very easy peasy dinner, so chop your shallots finely, dice the chicken into bite size pieces, peel the skin off the chorizo and slice it finely, grate the parmesan & set these all aside in separate bowls. Heat a large saucepan over a medium heat & add the chorizo slices, you don’t need any spray oil for this as dry frying the chorizo is going to release the lovely chilli oil from the chorizo that you will use to cook the rest of the ingredients with. Watch the chorizo carefully stirring occasionally so it doesn’t catch & burn this will take about 3 minutes until all the oil starts releasing from the chorizo & it starts to brown slightly. Remove the chorizo from the pan to a bowl and set aside leaving the chorizo oil in the pan. Add the chicken pieces & cook for 8 to 10 minutes until the chicken is fully cooked through, it will go a lovely orangey colour from the chorizo oil & will have mountains of flavour from that gorgeous oil. Add in the shallots for the last 3 minutes or so whilst cooking the chicken so they soften. Add the crushed garlic to the pan & sauté for 30 seconds to a minute. Return the chorizo to the pan with the chicken & shallots & pour in the cooking cream. Season well with Salt & Black Pepper & stir for 5 or 6 minutes until the cream thickens into a sauce. Add a tiny bit of the pasta cooking water from the pot to loosen the sauce if it goes too thick. Add the grated parmesan & stir for a few seconds until melted. Just before serving chop the basil leaves & stir through the cream sauce. Drain your pasta & add the pasta to the sauce stirring well to coat all the tagliatelle with the mixture & ensure even coverage of chicken & chorizo pieces. Divide between four bowls/plates, top with basil & Enjoy!