Chicken and chorizo stirred in a tomato sauce with fresh vegetables.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Mediterranean

    Chicken & Chorizo Pasta

    Recipe Information

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    80g wholewheat Penne Pasta

    1 Yellow Pepper

    1 Courgette

    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.