Chorizo Chicken Pasta

This week I tried out a variation of one of my favourite dishes, Chorizo Chicken. I usually serve the foil baked chicken breast with a Chorizo cream sauce over the top, but this time I plumped for pasta in Chroizo Chicken sauce. It was delicious! The tart sweet vine tomatoes compliment the creamy sauce and smoky chorizo perfectly. I used Fusilli pasta for this dish but you can use any pasta you have to hand. The dish also goes well with rice if you prefer.

Chorizo Chicken Pasta - Serves 4

Tbsp Olive oil
400g Chicken cut into chunks

300g Dried or fresh pasta 

Two large onions - Diced
150g mushrooms - Sliced

One clove of garlic - Crushed or minced

One Tbsp of tomato puree
200g cherry tomatoes (on vine if available) - Halved
150g of Spanish chorizo - Cubed

200ml Double cream
Approx 1tsp dark sugar or honey.

Cook Pasta according to packet instructions. Heat olive oil in a frying pan over a medium heat and fry onions with chicken until soft, before adding mushrooms and cooking for 4 mins. Add garlic and tomato puree to the pan along with tomatoes and chorizo and stir occasionally until tomatoes are soft. Reduce the heat and add the cream, stirring to incorporate. Season generously with black and white pepper, add salt and sugar/honey to taste. Stir in hot cooked pasta and serve.