Fry the chorizo for 3 minutes, so it releases its juices. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. The serving sizes are for 6 people however if you are feeding a hungry crowd then so you may find this will easily feed 4 very hungry people. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. this link is to an external site that may or may not meet accessibility guidelines. Add the spinach and cook for 1 minute, until it starts to wilt. Serve with extra Parmigiano-Reggiano on the side. ¼ cup olive oil (plus 1 tablespoon extra-virgin), ½ cup Parmigiano-Reggiano cheese (plus more for serving freshly grated). Now add the chicken and cook over a medium heat until the chicken is cooked, add the chorizo and cook for another 5 minutes until both the chorizo is slightly crispy. Heat the olive oil in a wide big pan and add the garlic and spring onions to it. Now add the chicken, paprika, … Season the chicken breast with salt and pepper. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Stuffed Squash with Wild Rice & Mushrooms. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Add the penne and chicken to the pan and toss it to coat well. Pour in the tinned tomatoes, add a little water to the can, give it a swirl then pour that in too. This simple but flavor-packed pasta recipe combines spicy chorizo sausage and caramelized onions with chicken breast and spinach. Heat the sauce in a large saucepan and add the spinach and garlic before you add the pasta. Made with by Michelle Alston. Add the chorizo and chile flakes and cook for 3 minutes, or until the chorizo has cooked through and starts to brown. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. Drain when done. In a large frying pan, heat the remaining 1/4 cup of extra-virgin olive oil over medium heat. Our 22 Best Crock Pot and Slow-Cooker Recipes. Add the chicken and cook for 1 minute. Add the … Easy to make so perfect for a weeknight dinner. Reduce the heat to low, add 1/2 teaspoon each of sea salt and sugar, and continue to cook for 10 minutes, until the onions are very soft and caramelized. Probably didn’t need the chilli flakes, or as much as the chorizo I had had quite a bite to it (although we’re sooks). If you don't have kalamata olives black olives work well too. Your email address will not be published. Preheat the oven to 180 degrees. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Tip in the onions, garlic and pepper and stir, cook for a further 5 minutes. Gently toss the pasta in the sauce, serve immediately with plenty of grated parmesan and freshly cracked black pepper. Add the olives, salt and pepper, reduce the heat and simmer for about 10 minutes. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Cook the pasta to package instructions drain and leave to one side. Meanwhile, cook the pasta according to the packet instructions. Calories are approximate and do not include extra cheese or bread, maybe forget about the calories for this one. Heat the olive oil in a large saute pan, add the onion and cook over a low to medium heat for about 5 minutes. You can freeze the sauce, it may separate a bit when defrosting but will come back together when you reheat it. Slideshow:  More Chicken Recipes. Add the chopped chorizo and let it cook down and release some of its own oils. A very tasty, satisfying chicken and chorizo pasta dish with spinach. Looking to amp up your beef stew but unsure where to start? And if you are not keen on olives you can leave them out, this dish will still taste great without them. All Rights Reserved. Add the onion and cook for about 5 minutes, or until it softens. Add the chicken fry for 5 minutes until browned. Again leave out the spinach and basil before freezing. © Copyright 2020 Meredith Corporation. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks. Yes, you can make the sauce a day ahead of time, leave out the spinach and basil and keep it in the fridge until you are ready to use it. Prefer your chorizo on the crispy side? A slow cooker can can take your comfort food to the next level. This will last for a month in your freezer. Tried this with chicken thigh fillets (as that’s what I had) and it was delicious!!! My partner and I loved it! Remove from the heat, stir in the 1/2 cup Parmigiano-Reggiano cheese and season generously with sea salt and freshly ground pepper. Add the chicken and cook for 1 minute. When the pasta is almost ready, add about 3 tablespoons of the pasta water to the tomato sauce then add the spinach and basil, check the seasoning then add the drained pasta. Pour in the tinned tomatoes, add a little water to the can, give it a swirl then pour that in too. Add the garlic, oregano, smoked paprika and chilli flakes and cook for a minute. Season the chicken breast with salt and pepper. Overall absolutely delicious! Dry fry your chorizo in a pan until it is crispy then add it with the oil to the sauce when you add the tomatoes.