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Chicken and Chorizo One Pot Pasta

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This perfect mid-week dinner comes together so easily and balances the warmth of smoky paprika, with lots of tomato flavours in a chicken pasta dish that also comes with vegetables included. This is one of those dishes that always gets those, 'Ooooh, this is good' noises ♡

Ingredients

Scale
  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 100g (4oz) chorizo, chopped into small cubes
  • 1 chicken breast (approx 125g (4 1/2 oz), sliced into thin strips
  • 1/2 to 1 garlic clove, finely minced or grated
  • 1/2 red pepper, finely sliced
  • 125g (4 1/2 oz) pasta, I used white pasta with a cooking time of 10-11 mins
  • 1/2 tin chopped tomatoes
  • 450ml (1 pint) chicken stock
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 75g (3oz) broccoli, cut into small bite-sized florets
  • 100g (4oz) cherry tomatoes, halved
  • a small handful of fresh parsley, finely chopped
  • salt and pepper

Instructions

  1. Heat the oil in a heavy, lidded pan and add the chopped onion and chorizo. Cook over medium heat, stirring regularly, for 4-5 minutes or until the onions and the chorizo are starting to take on some colour.
  2. Now add the sliced chicken, garlic and red pepper to the pan and cook for a further 4-5 minutes or until the chicken is a little golden and the peppers are beginning to get a little soft. There is no need for the chicken to be fully cooked at this stage.
  3. Add the pasta, chopped tomatoes, chicken stock, tomato purée and smoked paprika to the pan, stirring well. Bring the mixture up to a gentle simmer and then cover with a lid. Leave to simmer for 7 minutes, stirring halfway so that the pasta doesn't stick to the bottom of the pan.
  4. Add the prepared broccoli florets to the pan and stir well. Return the lid to the pan and cook for 3 minutes.
  5. Now add the halved cherry tomatoes to the pan and stir well. Return the lid to the pan and cook for a further 2 minutes.
  6. Check to see if the pasta is cooked (it should be slightly al dente) and taste for seasoning. When it is ready, remove the pan from the heat and leave it to sit with the lid on for a couple of minutes.
  7. Sprinkle with the chopped parsley and serve immediately.

Notes

  • Be aware that the spiciness of chorizo varies - choose the spice level according to what you like.
  • I used white pasta to shorten the cooking time - I'm normally a devotee of wholemeal pasta but as everything else is cooking in with the pasta, I wanted to avoid the rest of the ingredients feeling overcooked so opted for white (with its shorter cooking time).
  • Different pasta shapes have different cooking times - you will need to adjust your cooking times depending on the pasta shape that you choose.
  • The pasta continues to soak up the liquid once the cooking is over - this also continues as it cools and as it sits in the fridge ready for leftovers the next day. You may want to add a splash of extra water before you reheat.

 

Keywords: midweek dinner, easy, one pot

Find it online: https://marmaladeandme.com/chicken-chorizo-one-pot-pasta/