A delicious, autumnal pasta dish with a kick of heat from the chorizo.
Ingredients
Serves: 4
- 4 portions of cooked pasta of your choice
- 200g roast red peppers from a jar
- 200g sundried tomatoes in oil
- 100g almonds flakes, lightly roasted
- 1 clove of garlic
- 3 small or 2 large breasts of chicken – if you're vegetarian, use half courgette, half Aubergine and 1
- yellow pepper.
- 100 g chorizo
- Pinch of smoked paprika
- Pinch Cajun spice
- Salt for seasoning
- 1 tablespoon of oil of your choice
- Rocket leaves as garnish
Method
1. Roughly chop roast red peppers. Put sundried tomato, roasted almonds and chopped roast red pepper
to a food processor/ blender.
2. Blend all together till smooth.
3. Add extra oil from sundried tomato if necessary or splash of water. Put sauce to the side.
4. Cook pasta as instructed on the packaging.
5. Prepare chicken- cut chicken into long strips, sprinkle with spices- Cajun spice, smoked paprika and a
little salt.
6. Chop chorizo into cubes.
7. Heat up a pan with a little bit oil to fry chicken and chorizo.
8. Put chicken first, when golden brown- turn over and add cubes of chorizo on medium heat till chicken is fully cooked.
9. Add sauce into freshly cooked pasta, mix well till pasta is fully covered.
10. Transfer to a plate, top it with chicken and chorizo. Garnish plate with handful of rocket leaves. Enjoy!