Chicken and Chorizo Pasta

This recipe is taken from Leiths latest cookery book, Leiths Meat Bible. 

Wine: We recommend a dry rosé or less aromatic dry white.

SERVES 4

Ingredients:

3 boneless, skinless chicken breasts

3 tablespoons olive oil

1 clove of garlic, cruched

1 tablespoon of salt

400g bow-tie pasta (farfalle)

100g chorizo, diced

1 red pepper, deseeded and diced

4 small tomatoes, quartered

salt and freshly ground pepper

4 sprigs of basil, shredded

4 tablespoons grated Parmesan cheese

4 sprigs of basil, to garnish

1. Cut the chicken into bite sized pieces and place in a bowl. Pour over the olive oil and stir in the garlic. Leave to marinate while preparing the other ingredients.
2. Bring a large saucepan of water to the boil. Add the salt, then cook the pasta until al dente.
3. Meanwhile, sauté the chorizo and red pepper over medium heat until just starting to brown about 5 minute. Add the chicken, garlic and oil. Brown lightly.
4. Stir in the tomatoes and cook for a further 5 minutes, or until the chicken is cooked through and the tomatoes have started o break down.
5. Drain the pasta, return to the pan and stir in the sauce and shredded basil.
6. Pile into warmed serving dishes. Sprinkle with Parmesan and garnish with the basil sprigs.