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Baked chicken and chorizo with pasta
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1 tbsp oil
1½ packs of essential Waitrose british chicken mini breast
100g iberico chorizo de bellota, cubed and skinned
4 Waitrose red choice tomatoes, halved
1 red pepper, sliced
400g can drained essential Waitrose cannellini beans
300g de Cecco penne rigate
1. Heat the oil in a frying pan and fry the chicken with the chorizo for 5 minutes until golden. Transfer to a large baking tray adding the tomatoes, red pepper and cannellini beans.
2. Roast at 200˚c, gas mark 6, for 20-25 minutes, stirring halfway. Meanwhile, cook the penne rigate in boiling water for 13 minutes then drain. Serve the pasta topped with the chicken and chorizo mixture.
Typical values per serving:
This recipe was first published in March 2011.