Chicken and Chorizo Pasta
Creamy, delicious chicken and chorizo pasta with creme fraiche and sun dried tomatoes is the perfect comfort food, and exactly what you need on a Friday night.
- 3 cups penne
- 1 pound chicken breasts
- ½ cup diced chorizo
- 3 cloves chopped garlic
- 1 cup creme fraiche
- 3 sun dried tomatoes
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Boil pasta in a pot of water following the package instructions.
Dice chicken into bite sized pieces, and sauté in a skillet with some cooking spray or vegetable oil, as well as all the seasoning.
When the chicken is almost cooked through, add diced sun dried tomatoes, garlic and chorizo. Sauté for another minute, or until fragrant.
Finally, add creme fraiche, and remove the dish from the heat. The creme fraiche will warm up, and does not have to be cooked.
Drain off most of the excess water from the cooked pasta, leaving only a few tablespoons worth of liquid in the pot.
Add the chorizo and chicken sauce to the pasta, and stir to combine thoroughly.
- Store leftovers in a sealed container in a refrigerator for up to 3 days. Reheat in a microwave, and serve warm.
Calories: 491kcal | Carbohydrates: 65g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 602mg | Potassium: 674mg | Fiber: 3g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg