Chicken & Chorizo Pasta

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.