Chicken and Chorizo Pasta

This robust dish brings together an incredible array of Mediterranean ingredients to create a deep, savory flavor footprint. Entirely dairy-free.

Dairy-Free Gluten-Free Option

Prep Time

10 mins

Cook Time

30 mins

Servings

3 people

Ingredients

• 1 large onion
• 1 garlic clove
• 4 mushrooms
• 3 tbsp oil
• 2 chicken breasts
• 2 sundried tomatoes
• 4 inch slice of chorizo sausage
• 3 cups of pasta (gluten-free if required)
• 1/2 red pepper
• 2 tbsp pine nuts
• 4 broccoli florets
• 2 tbsp sliced red jalapeños
• 10 green olives
• 1 tsp paprika
• 1 tsp sumac
• Fresh basil leaves (for garnish)
• Salt and pepper (to taste)

Method

Step 1: Soften the Aromatic Bases

Finely chop your onion, garlic clove, and mushrooms. Heat up the oil inside a pan, add the chopped variables, and fry for 5 minutes.

Step 2: Seal the Chicken Strips

Chop your chicken breasts down into thin strips and add them directly into the pan skillet, cooking until the meat surfaces are cleanly sealed.

Step 3: Slice the Chorizo

Slice your 4-inch piece of smoky chorizo sausage down into thin coin rounds or chunks.

Step 4: Render the Sausage Spice

Drop the sliced chorizo directly into the pan layer with the chicken and cook for 3 minutes to allow the rich, red paprika-infused oils to bleed out.

Step 5: Toss the Mediterranean Fillers

Slice your green olives, red pepper half, and sundried tomatoes into clean narrow lines. Throw them into the frying pan along with the sliced pickled jalapeños and a light line of your seasoned oil from the sundried tomato jar.

Step 6: Incorporate Spices and Greens

Chop your broccoli florets down and add them into the skillet pan with the ground paprika and sumac. Drop the heat down to low, tossing the ingredients together. Throw in a small splash of water if required to prevent the pan from locking up dry.

Step 7: Toast the Pine Nuts

Place your raw pine nuts into a dry pan over a medium flame, stirring constantly until they are evenly toasted and lightly browned.

Step 8: Toss and Serve Up

Once your pasta is boiled and drained, deposit the strands into a warm serving bowl. Pour your rich chicken and chorizo mixture over the top, scatter the toasted pine nuts across, and crown with fresh basil leaves. Finish with salt and pepper to taste.