Speedy Creamy Chorizo and Sweetcorn Pasta with Diced Chicken Breast
with Spinach and Cheese
This Speedy Creamy Chorizo and Sweetcorn Pasta with Diced Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
180
Rigatoni Pasta
(Contains Cereals containing gluten)
150
Sweetcorn
2
Garlic Clove
90
Diced Chorizo
40
Baby Spinach
100.01
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260
Diced British Chicken Breast
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, drain the sweetcorn in a sieve.
b) Peel and grate the garlic (or use a garlic press).
a) Put a large frying pan on high heat with a drizzle of oil.
b) Once hot, add the diced chicken and fry until browned all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Add the chorizo and sweetcorn. Fry, stirring occasionally, until starting to brown, 4-5 mins more.
d) Once browned, lower the heat to medium.
a) Stir in the garlic and cook for 30 secs.
b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) Once the spinach has wilted, add the creme fraiche and water for the sauce (see pantry for amount) to the pan.
b) Bring to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.
a) Add the cooked pasta to the sauce and gently mix until well coated, reheating quickly if necessary.
b) Serve your chorizo and sweetcorn pasta in large bowls with the remaining cheese sprinkled on top to finish.
Enjoy!
