My fabulous brother in law Steve developed this delicious pasta recipe which is a firm favourite in our house. Our kids love chorizo but prefer the milder versions of it so I often use the Tesco Finest Chorizo when I’m cooking for everyone because it has plenty of flavour but isn’t as ‘fizzy’ as some of the brands, like Gubbeen chorizo, which I would prefer.
There are only 5 ingredients which is definitely a winner for a midweek family meal.
4 Large Chicken Fillets
1 Chorizo Ring or 2 smaller Chorizo Sausages
450 ml of Red Wine
500 ml Passata
Rosemary, 1 stem, leaves picked and chopped finely
Chop the Chorizo and Chicken into almost evenly sized pieces. Place the chorizo into a cold casserole dish and place over a medium heat, this allows the chorizo to release its oil slowly whereas if you place it in a hot pan it will crisp up too quick and you don’t get the lovely oil needed for this dish. after a few mins add the chicken, keep the heat at medium and when the chicken is just changing colour, it will go a lovely orange, add the red wine and increase the temperature. Allow some of the wine to reduce and this cooks off the alcohol so it can be served to children. add the passata and the rosemary and a generous grind of black pepper. Bring everything to the boil then place in a preheated oven for 45/50 mins until the chicken is cooked through and the sauce has reduced and thickened.
Serve with a generous grating of Parmesan cheese and a glass from the other half of the bottle of red wine (optional ) and enjoy.
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