CHORIZO AND TOMATO PASTA

Country: Spain Calories: 650 Cooking Time: 25 minutes Average cost: £5 Serves: 5 people

Hiya people,


Today we'll be travelling to Spain...lol, where I'll be teaching you guys how I make my chorizo pasta. I love this recipe particularly because its super cheap and easy to make. I remember in my first year of university, when cash wasn't flowing as much as I wanted it to, this meal was my go to and it went a long way, especially for meal preps during busy times. All the ingredients can be purchased at your local store. ***This recipe serves five HUNGRY people To prepare Chorizo and Tomato Pasta, you'll need the following. 300g of penne 0.5kg of chicken portions 1 large onion 2 teaspoons of sunflower oil 100g chorizo (skin removed and cut into chunks) 2 cans of chopped tomatoes 1 teaspoon of salt (this can be more or less depending on your taste) 2 knorr cube (double-pack) 2 teaspoons of thyme 2 teaspoons of garlic powder 2 teaspoons of chilli powder 1 teaspoon of curry powder Preparation Chicken Add the spices to a small bowl and mix well (1/2 teaspoon of salt, 1 knorr cube, 1 teaspoon of curry powder, 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1 teaspoon of chilli powder and two drops of sunflower oil). Add the marinade to the chicken and mix well Place on a foil tray and bake for 20 minutes at 200 degrees


Chorizo Pasta In a medium sized pot, boil the pasta for 15-20, depending on how soft you want it. When done, drain the water and set aside.


In another pan, add a tablespoon of sunflower oil to a pan. When hot, add onions and fry for one minute. Add 2 cans of chopped tomatoes and the sliced chorizo to the fried onions and boil for 5 minutes.


Add the spices (1/2 teaspoon of salt, 2 knorr cube, 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1 teaspoon of chilli powder and 1 teaspoon of curry powder) and leave to simmer for a minute.


Add the boiled pasta to the sauce and leave to cook for 2 minutes.

Serve as desired.


If you do decide to use this recipe, please send us an email with a picture at founder@popnchop.co.uk or a private message to any of our social media platforms @popnchopuk. I do hope you enjoy making this. More recipes coming your way.

Love Vanessa D. Bello


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