Chicken and Chorizo Pasta
This recipe is taken from Leiths latest cookery book, Leiths Meat Bible.
Ingredients
Serves 4
3 boneless, skinless chicken breasts
3 tablespoons olive oil
1 clove of garlic, crushed
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
Instructions
- 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.
- Bring a large saucepan of water to the boil. Add the salt, then cook the pasta until al dente.
- 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.
- 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.
- Drain the pasta, return to the pan and stir in the sauce and shredded basil.
- Pile into warmed serving dishes. Sprinkle with Parmesan and garnish with the basil sprigs.
Wine: We recommend a dry rosé or less aromatic dry white.