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Chicken Chorizo Pasta Here’s the recipe Chicken & Seasoning - 1 Tbsp (20ml) - Olive Oil 600g (1.3lb) - Chicken Tenderloins 1 tsp (4g) - Onion Powder 1 tsp (4g) - Garlic Powder 1 tsp (4g) - Smoked Paprika 1 tsp (2-4g) - Dried Oregano 1/2 tsp (2g) - Ground Cumin Salt and pepper Creamy Chorizo Sauce - 350g (12.3oz) - Chorizo, Chopped (Remove the casing) 2 Tbsp (28g) - Unsalted Butter 5 - Garlic Cloves, Grated 3 Tbsp - Concentrated Tomato Paste 600ml (1 Bottle) - Thickened Cream Parmigiana Reggiano to Taste Salt and Pepper Pasta & Garnish - 400g (14oz) - Pasta of Choice Flat-Leaf Parsley Method - Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the packet instructions. Drain through a colander and reserve some pasta water. In a bowl, add the chicken and seasoning and mix to combine. Set aside. Add the chopped chorizo to a cold pan and place it over medium heat. Cook the chorizo for 5-6 minutes or until the fat has rendered and the chorizo is golden. Remove the chorizo from the pan, reserving the rendered fat. Place the pan back over medium-high heat and add the seasoned chicken tenderloins. Sear the chicken in the rendered chorizo fat for 2 1/2 minutes on each side. Remove and chop into bite-size pieces. Back over medium-high heat, add the butter and garlic and sauté for 1 minute. Add the tomato paste and cook for 2 minutes. Pour in the cream and season to taste. Bring the cream to a simmer, reduce the heat to low, and cook for 6 minutes or until thickened. Add the chorizo and chopped chicken to the sauce and mix well. Add the drained pasta to the sauce and mix until well coated. Cook for 1 minute. Adjust consistency with the reserved pasta water if needed. Add Parmigiana Reggiano (as much as you like) and mix well. Add flat-leaf parsley (optional) and double-check seasoning. Remove from the stovetop. Dig in. #pasta #chickenrecipes #chickenpasta #chickenchorizo #pastarecipes #dinner #easyrecipes