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Chicken and Chorizo Pasta with Spinach

A very tasty, satisfying chicken and chorizo pasta dish with spinach. Easy to make so perfect for a weeknight dinner.
Course Dinner
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 493kcal

Ingredients

  • 1 ½ tbsp olive oil
  • 1 large onion (220g) finely chopped
  • 2 fat cloves of garlic minced
  • ½ tbsp dried oregano
  • 1 tsp smoked paprika
  • A small pinch of dried red chilli pepper flakes optional
  • 500 g chicken breast fillet (3 fillets) cut into thin strips
  • 150 g chorizo skin removed and thinly sliced
  • 1 x 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 16 pitted kalamata olives
  • 100 g spinach
  • 350 g rigatoni pasta
  • ¼ tsp sea salt
  • ¼ tsp freshly cracked black pepper
  • A handful of fresh basil chopped
  • Parmesan for serving

Instructions

  • Heat the olive oil in a large saute pan, add the onion and cook over a low to medium heat for about 5 minutes.
    Add the garlic, oregano, smoked paprika and chilli flakes and cook for a minute.
  • Now add the chicken and cook over a medium heat until the chicken is cooked, add the chorizo and cook for another 5 minutes until both the chorizo is slightly crispy.
  • Pour in the tinned tomatoes, add a little water to the can, give it a swirl then pour that in too. Add the olives, salt and pepper, reduce the heat and simmer for about 10 minutes.
  • Meanwhile, cook the pasta according to the packet instructions. Drain when done.
  • When the pasta is almost ready, add about 3 tablespoons of the pasta water to the tomato sauce then add the spinach and basil, check the seasoning then add the drained pasta.
    Gently toss the pasta in the sauce, serve immediately with plenty of grated parmesan and freshly cracked black pepper.

Notes

  • Nutritional Information - is approximate and is calculated using an online nutrition tool and does include extra cheese. 
  • Serving Size - The serving sizes are for 6 people however if you are feeding a hungry crowd then you may find this will easily feed 4 very hungry people.
  • Olives - If you don't have kalamata olives black olives work well too. And if you are not keen on olives you can leave them out, this dish will still taste great without them.
  •  Chorizo - Prefer your chorizo on the crispy side? Dry fry your chorizo in a pan until it is crispy then add it with the oil to the sauce when you add the tomatoes.
  • Making ahead - You can make the sauce a day ahead of time, leave out the spinach and basil and keep it in the fridge until you are ready to use it. Heat the sauce in a large saucepan and add the spinach and garlic before you add the pasta
  • Freezing - You can freeze the sauce, it may separate a bit when defrosting but will come back together when you reheat it. Again leave out the spinach and basil before freezing. This will last for a month in your freezer.
 

Nutrition

Calories: 493kcal | Carbohydrates: 53.4g | Protein: 37g | Fat: 14g | Saturated Fat: 3.3g | Cholesterol: 138mg | Sodium: 330mg | Potassium: 510mg | Fiber: 2g | Sugar: 2.1g | Calcium: 113mg | Iron: 5mg