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Cremet pasta med kylling og chorizo - Opskrift på pasta med kylling og chorizo
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Creamy pasta with chicken and chorizo

Recipe for easy pasta with chicken, chorizo and cream.
Course Lunch, Main course
Cuisine Italian
Total Time 30 minutes
Servings 4 people

Ingredients

  • 400 g pasta
  • 400 g chicken, cut into bite-sized pieces
  • 150 g chorizo (I use fresh, but use what you can get)
  • 300 g fresh cherry tomatoes, halved or quartered
  • 1 red pepper, cut into small strips
  • 1 onion, roughly chopped
  • 4 cloves garlic, grated or crushed
  • 3 handfuls spinach
  • 1 handful fresh basil leaves
  • 75 g Parmesan, finely grated
  • 250 ml whipping cream (38% fat)
  • 150 ml white wine
  • Salt and pepper
  • Olive oil

Instructions

  • Heat a little oil in a deep frying pan and fry the chorizo for 4-5 minutes, stirring regularly. Set aside on a plate.
    If you are using fresh chorizo sausages, squeeze the meat out of the casings and break it into small pieces.
    If you are using the "traditional" cured chorizo, cut it into small pieces.
  • In the same pan, brown the chicken well, and season with salt and pepper.
  • Return the chorizo to the pan, add the onion and garlic, and fry for a couple of minutes.
  • Add the tomatoes and red pepper and fry for a further 3-4 minutes, then pour over the white wine and add the basil. Let it reduce for a couple of minutes.
  • Pour in the cream and stir the Parmesan into the sauce, then let it simmer while you cook the pasta al dente according to the packet instructions.
    Stir from time to time.
  • Drain the pasta, reserving a little of the cooking water to adjust the consistency if needed, then tip the pasta into the sauce. Stir well to combine.
  • Fold the spinach into the sauce, heat through briefly and season to taste with salt and pepper.
  • Let the pasta rest for a couple of minutes before serving, then top with freshly ground pepper, fresh basil and a little grated Parmesan, if you like.