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Creamy Chicken Beef Chorizo Pasta

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This creamy chicken beef chorizo pasta is a comforting dish that combines tender chicken, spicy chorizo, and a rich sauce enveloping al dente pasta. Perfect for family dinners, it brings warmth and joy to the table.

Ingredients

Scale
  • 300 g rigatoni (or another type of short pasta)
  • 1 tablespoon olive oil
  • 170 g chorizo (sliced)
  • 350 g chicken breast (diced)
  • 1 small red onion (finely chopped)
  • 1 small red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 200 ml chicken broth
  • 200 ml heavy cream
  • 6 fresh basil leaves (torn)
  • 1 tablespoon fresh parsley (chopped)
  • 30 g grated parmesan

Instructions

  1. Bring a large pot of water to a boil. Salt the water generously, then add the rigatoni. Cook according to package instructions, usually 10-12 minutes, until al dente. Reserve a cup of cooking water before draining.
  2. In a large skillet over medium-high heat, add the olive oil. Add the sliced chorizo and cook for 1-2 minutes until slightly crispy. Watch carefully to avoid burning.
  3. Incorporate the diced chicken into the skillet. Cook for 4-5 minutes, stirring frequently, until the chicken is nearly cooked through. Ensure it is not pink inside.
  4. Add the red onion and red bell pepper to the skillet. Cook for 2-3 minutes until they are tender. You can smell the aromas blending in the kitchen.
  5. Incorporate the minced garlic, oregano, marjoram, and red pepper flakes. Also add the tomato paste and mix well. Cook for 1 minute to let the flavors develop.
  6. Pour the chicken broth into the skillet. Bring to a boil, then reduce the heat. Let simmer for 2-3 minutes for the flavors to meld.
  7. Lower the heat and add the heavy cream. Stir gently until the sauce becomes smooth and creamy. Let simmer for 1-2 minutes, then remove from heat.
  8. Incorporate the cooked pasta into the sauce. Mix well to coat the pasta. If the sauce seems too thick, add a bit of the reserved cooking water.
  9. Add the torn basil leaves, parsley, and grated parmesan. Mix again, then season to taste. Serve immediately, adding extra parmesan if desired.

Nutrition

Keywords: Make sure to remove the chicken from the heat when it's barely cooked, as it will continue to cook in the sauce to prevent it from becoming dry. Reserve pasta cooking water to help bind the sauce to the pasta.

Find it online: https://engosify.com/pates-cremeuses-au-poulet-et-chorizo/