A luscious pasta dish made with pasta shells, diced chorizo, and chicken breast, cooked together in a creamy tomato sauce seasoned with Italian herbs, smoked paprika, garlic powder, and optional chilli flakes. Baby spinach is added at the end for freshness, resulting in a creamy, spicy, and smoky pasta perfect for serving a crowd.
Ingredients 10
500 g pasta shells
2 chorizos, chopped
500 g chicken breast, diced
300 ml thickened cream
100 g tomato paste
Italian herbs, to season
chilli flakes, optional
1⁄2 tsp garlic powder
1⁄2 ‒ 1 tsp smoked paprika
baby spinach
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Method 4
Bring a large pot of salted water to a boil and cook the according to packet instructions until al dente. While the pasta is cooking, heat a casserole dish over medium-high heat. Add the diced and let them sizzle for a couple of minutes, then add the diced and cook until golden and cooked through.
Pour in the and stir in the . Mix until it’s all combined.
Add chilli flakes and Italian herbs to taste, then sprinkle in half a teaspoon of garlic powder and half a teaspoon of smoked paprika ... or more. Personally, we think the more the better 😋
Add a handful of baby spinach and let it simmer until wilted. Drain your and stir it through the creamy sauce until well combined.
