Creamy Chicken and Chorizo Pasta (no tomato)
This easy creamy chicken and chorizo pasta dish makes a satisfying and delicious meal perfect for a weeknight.
Servings: 2
Calories (Estimated): 817kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- pot
- colander
- skillet
- wooden spoon or spatula
Ingredients:
- 4 ounces orecchiette pasta, uncooked
- 1 tablespoon mild olive oil
- 1 ½ tablespoons diced white or yellow onion
- 4 ounces bulk Mexican chorizo sausage
- 3 ounces boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- 6 cremini mushrooms, stems removed, caps quartered
- ¾ cup diced bell pepper, any color or color combination*
- 1 pinch ground cinnamon (optional)
- 1 cup heavy cream
- salt and pepper, to taste
- parsley optional, for garnish
Instructions:
- Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, prep the vegetables and the chicken.4 ounces orecchiette pasta, uncooked
- Heat the oil in a skillet until shimmering.1 tablespoon mild olive oil
- Add onion and saute on medium heat until starting to soften (1 to 2 minutes).1 ½ tablespoons diced white or yellow onion
- Add chorizo and chicken and cook until browned and fully cooked (about 6 minutes). Use a wooden spoon or spatula to break up the bulk sausage into bite-sized chunks.4 ounces bulk Mexican chorizo sausage, 3 ounces boneless, skinless chicken breast, cut into bite-sized pieces
- Stir in garlic, mushrooms, bell pepper and cinnamon (if using). Cook until the vegetables are starting to soften (about 3 minutes), stirring often.2 large garlic cloves, peeled and minced or pressed through a garlic press, 6 cremini mushrooms, stems removed, caps quartered, ¾ cup diced bell pepper, any color or color combination*, 1 pinch ground cinnamon (optional)
- Pour in the cream. Bring to a boil and cook, stirring continuously, until the sauce has thickened (a few minutes).1 cup heavy cream
- Season the sauce with salt and pepper, then stir in the cooked pasta. Sprinkle with parsley (optional) and serve.salt and pepper, to taste
Recipe notes:
*You need about ¾ of one small (6-ounce) bell pepper for that.
Storage: Store pasta and sauce either separately or mixed together in an airtight container in the fridge. Reheat gently on low heat, stirring continuously.
