When I first saw this recipe I thought it would be something my family loved, what I didn't expect was that they would love it as much as they did. This is a simple pasta, but it has a lot of flavour.
Once my family started eating this, they couldn't stop, even my husband who I didn't really think would love it, did. Even leftovers were done by the end of the night, my son kept going back to the fridge throughout the night.
With the capsicums, you can use two red capsicums if yellow is not available, the yellow would only be for colour really.
I found the basil and oregano Italian tin diced tomatoes in Aldi, if you can't find it, just add a 1/2 teaspoon each dried basil and dried oregano to regular diced tomatoes.
A truly easy mid week meal idea my family loved, hope yours does to.
Once my family started eating this, they couldn't stop, even my husband who I didn't really think would love it, did. Even leftovers were done by the end of the night, my son kept going back to the fridge throughout the night.
With the capsicums, you can use two red capsicums if yellow is not available, the yellow would only be for colour really.
I found the basil and oregano Italian tin diced tomatoes in Aldi, if you can't find it, just add a 1/2 teaspoon each dried basil and dried oregano to regular diced tomatoes.
A truly easy mid week meal idea my family loved, hope yours does to.
Recipe
Recipe adapted from www.sprinklesandsprouts.com/
Serves 6
150g chorizo, about 2 chorizo, sliced into 1/2cm discs
1 onion, diced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 tablespoon olive oil
5 chicken thigh fillets, around 500g, sliced into thin strips
4 garlic cloves, finely chopped
1 x 400g tin basil and oregano Italian diced tomatoes
1 teaspoon sugar
1/4 teaspoon salt
White pepper, to taste
1/4 teaspoon smoked paprika
300ml thickened cream
1 cup fresh baby spinach
500g penne pasta
Freshly grated parmesan cheese, to serve
Heat the olive oil a large frying pan over high heat, add the chorizo and cook for 2 minutes.
Reduce the heat to medium-high. Add the chopped onion and capsicums, and cook for another 2–3 minutes, stirring occasionally.
Add the chicken and garlic to the pan and stir around in the oil for 1-2 minutes until lightly golden.
Add the tomatoes, sugar, salt, pepper, and smoked paprika. I rinse the tomato tin with about 1/3 cup water and add it to the sauce. Bring to a simmer, reduce the heat to low, simmer for about 20-30 minutes, until the sauce thickens a bit, and your chicken is cooked through, and your capsicums have softened.
Bring a large pan of water to a boil. Add a tablespoon of salt, add pasta, cook as per packet instructions.
Whilst your pasta is cooking, add the cream to the sauce, stir through, and let it get hot, but not boil.
Once the pasta is cooked, reserve 1/2 a cup of the pasta cooking liquid then drain the pasta. Return the pasta to the pot it was cooked in, add the spinach on top, then add the creamy tomato sauce on top and stir through. The residual heat of the pasta and sauce will wilt the spinach. Only add the pasta water if your sauce is too thick and needs thinning. Once the spinach has wilted, it's ready to serve.
Serve immediately with parmesan.
Serves 6
150g chorizo, about 2 chorizo, sliced into 1/2cm discs
1 onion, diced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 tablespoon olive oil
5 chicken thigh fillets, around 500g, sliced into thin strips
4 garlic cloves, finely chopped
1 x 400g tin basil and oregano Italian diced tomatoes
1 teaspoon sugar
1/4 teaspoon salt
White pepper, to taste
1/4 teaspoon smoked paprika
300ml thickened cream
1 cup fresh baby spinach
500g penne pasta
Freshly grated parmesan cheese, to serve
Heat the olive oil a large frying pan over high heat, add the chorizo and cook for 2 minutes.
Reduce the heat to medium-high. Add the chopped onion and capsicums, and cook for another 2–3 minutes, stirring occasionally.
Add the chicken and garlic to the pan and stir around in the oil for 1-2 minutes until lightly golden.
Add the tomatoes, sugar, salt, pepper, and smoked paprika. I rinse the tomato tin with about 1/3 cup water and add it to the sauce. Bring to a simmer, reduce the heat to low, simmer for about 20-30 minutes, until the sauce thickens a bit, and your chicken is cooked through, and your capsicums have softened.
Bring a large pan of water to a boil. Add a tablespoon of salt, add pasta, cook as per packet instructions.
Whilst your pasta is cooking, add the cream to the sauce, stir through, and let it get hot, but not boil.
Once the pasta is cooked, reserve 1/2 a cup of the pasta cooking liquid then drain the pasta. Return the pasta to the pot it was cooked in, add the spinach on top, then add the creamy tomato sauce on top and stir through. The residual heat of the pasta and sauce will wilt the spinach. Only add the pasta water if your sauce is too thick and needs thinning. Once the spinach has wilted, it's ready to serve.
Serve immediately with parmesan.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060708338367/
Pin it: www.pinterest.com.au/pin/399413060708338367/
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