Chicken & Chorizo Spaghetti
with Fresh Tomato Sauce
We love good Chicken & Chorizo Spaghetti and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260
Diced Chicken Breast
125
Baby Plum Tomatoes
Red Chilli Flakes
200
Spaghetti
12
Red Wine Vinegar
(Contains Sulphites)
1
Chives
60
Chorizo
1
Chilli Flakes
1
Onion
30
Tomato Puree
1
Garlic Clove
Not included in your delivery
150
Reserved Pasta Water
Nutritional information
Instructions
Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives!
Heat a drizzle of oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some!) to the pan. Season with salt and pepper and give it all a good stir. Cover with a lid (or foil) then leave to cook until the onions are soft and the tomatoes have burst, 10-12 mins, stirring once or twice.
Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 mins. Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander, pop back in the pan, drizzle with a little olive oil and stir through to stop it sticking together.
After 10-12 mins, remove the lid from the frying pan and stir in the the garlic, tomato puree, a small pinch of chilli flakes (don't add all of them, you can add more later and they are spicy!) and the red vine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the reserved pasta water for the sauce.
Add the chicken into the sauce, mix together and cook for a further 9-11 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Taste and season with more salt and pepper if necessary. Add some more chilli flakes here if you want to!
Once the chicken is cooked, mix the drained spaghetti into the sauce and add a splash of water if it looks a little dry! Toss everything together well then remove from the heat. Mix the chives into the pasta then divide between your bowls. Buon Appetito!
MOD Step 5:If you've opted for the chicken instead of prawns, add the chicken to sauce and cook for 9-11 mins (the chicken needs longer to cook than the prawns). IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Follow the rest of the recipe as instructed.
