CREAMY CHICKEN, CHORIZO & SPINACH FUSSILI

Succulent chicken and spicy chorizo combined in a creamy sauce using cream fraiche for a slightly lighter but still deliciously rich and indulgent sauce.

Ingredients

Serves: 2

  • 2 chicken breasts

  • 1tbsp olive oil

  • ½ white onion

  • 1 garlic cloves, crushed

  • Knob of butter

  • 150g fussili, fresh pasta works best (or pasta of choice)

  • 200ml cream fraiche

  • A small heap of grated parmesan

  • A small handful of blue cheese, sliced into small chunks (optional)

  • 70g chorizo sausage, sliced

  • 1.2 bag spinach

  • Salt & black pepper

Method

  1. Preheat the oven to 180C. Place the chicken breasts into an oven proof dish or tray with a knob of butter, black pepper and a pinch of salt. Roast for 20-22 minutes until cooked.

  2. Meanwhile, heat olive oil in a frying pan over a medium heat. Add the chopped onion and cook for about 5-6 minutes until translucent, then add the garlic.

  3. Cook your pasta as instructed. 

  4. Next, add the chorizo to the pan and cook until the juices start to release. Then, pour in the crème fraiche and stir to combine- season with salt and pepper.

  5. Once the chicken is cooked, remove from the oven and slice into chunks. Add these to the pan and stir. 

  6. Add the grated parmesan and blue cheese and stir. 

  7. Once the pasta is cooked, drain, keeping some of the pasta water behind (about 100ml). Add the pasta water to the mixture and stir, then add the spinach and allow to wilt.

  8. Add the pasta to the pan and stir to combine. 

  9. Plate up with some extra parmesan and some cracked black pepper.

Credit: Hannah Wilding (@hans.hungry)

Jade ThorneComment