Pasta cremosa con pollo y chorizo

Ingredientes

• 400 grams (14oz) rigatoni (or pasta of choice like pappardelle, fettuccine etc)
• 600 grams (1 1/3lb) skinless, boneless chicken thighs (cut into bite-sized chunks)
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon oil for frying
• 150 grams (5oz) chorizo (diced into small cubes)
• 2 tablespoons butter
• 1 medium onion, diced
• 4 teaspoons chopped garlic/garlic paste (roughly 6 cloves)
• 120 millilitre (1/2 cup) chicken stock (made up with one stock cube)
• 170 grams (1 cup/6oz) sun-dried tomatoes in oil (weight is after drained from oil)
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 tablespoon balsamic vinegar
• 300 millilitre (1 and 1/4 cup) double cream (USA heavy cream)
• 100 grams (3 1/2oz) grated parmesan cheese
• fresh basil for serving

Preparación

1. 1

   In a large pot of water, cook the pasta following the package directions until al dente. Make sure to generously season the pasta water with salt. As a guide, you will need just under 1 tablespoon of salt for this amount of pasta.(You can start on the chicken and the sauce while the pasta cooks)

2. 2

   Drain the cooked pasta thoroughly in a colander.

3. 3

   Coat the diced chicken pieces with the salt, black pepper and smoked paprika.

4. 4

   Heat the oil in a large frying pan (large skillet) over medium-high heat and add the chicken and chorizo.

5. 5

   Sauté the chicken pieces and diced chorizo until they are golden brown on all sides and fully cooked, approximately 6-8 minutes.

6. 6

   Transfer the cooked chicken and chorizo to a bowl, cover with foil to keep it warm and set it aside until needed.

7. 7

   In the same pan, melt the butter and add the chopped onions.(Yes, the pan will be coated in a vibrant orange oil from the paprika chicken. Don't pour it out, we need it for flavour and colour)

8. 8

   Cook the onions over medium-low heat until softened and lightly browned, approximately 4 minutes.

9. 9

   Add the garlic and cook for 1 minute.

10. 10

    Next, pour in the chicken stock (chicken broth) and allow it to simmer for 1 minute. Scrape the bottom of the pan to deglaze, incorporating any flavorful bits of onion and chicken that may be sticking.

11. 11

    Add the drained sundried tomatoes, dried basil, dried oregano and balsamic vinegar.

12. 12

    Cook over medium heat for 2-3 minutes, gently stirring, until the tomatoes start to soften. Gently break the tomatoes into smaller pieces with your spoon/spatula as you stir.

13. 13

    Pour in the heavy cream (double cream) and stir over medium heat for 1-2 minutes until the cream comes to a gentle simmer.

14. 14

    Sprinkle in the Parmesan cheese and stir it through the sauce.

15. 15

    Add the cooked chicken and chorizo back into the pan and combine it with the sauce. Cook for 1 minute.

16. 16

    Lastly, tip in the drained pasta.

17. 17

    Using two spoons, gently lift and mix the pasta into the sauce until every piece is covered. Ensure an even spread of chicken, chorizo and sun-dried tomato pieces throughout the pasta.

18. 18

    Top with torn, fresh basil leaves, an additional sprinkle of Parmesan and a generous grind of black pepper.