Chicken and chorizo stirred in a tomato sauce with fresh vegetables.
80g wholewheat Penne Pasta
1 Yellow Pepper
60g Sun-dried tomatoes, well drained
5g fresh Flat-leaf Parsley
30g raw Chorizo
2 x Skinless and Boneless Chicken Fillets
400g tin Chopped Tomatoes
Salt (optional) and freshly ground Black Pepper
Bring a large pan of water to the boil with a pinch of salt (optional).
Add the penne pasta and cook for 10-12 minutes or until tender.
Cut the yellow pepper in half and remove the seeds and core, then dice. Trim the courgette and cut into slices.
Cut the sun-dried tomatoes into strips. Finely chop 5g of parsley leaves.
Heat a large frying pan over a medium heat. Cut the chorizo into chunks, discarding any skin.
Add to the heated pan (you do not need any oil as a certain amount will come out of the chorizo).
Cook for 1 minute or until it starts to sizzle.
On a clean chopping board, cut the chicken fillets into strips.
Add the chicken to the sizzling chorizo, tossing to coat.
Stir-fry for 2-3 minutes or until lightly browned.
Add the pepper and courgette and sauté for 2-3 minutes until tender.
Scatter over the sun-dried tomatoes and pour in the chopped tomatoes, stirring to combine.
Simmer for a few minutes to slightly reduce and until piping hot with no pink meat and the juices run clear.
Drain the pasta into a colander in the sink.
Fold the pasta into the chicken and chorizo mixture and season with pepper.
Divide between pasta bowls and scatter over the parsley to serve.