Spicy Chorizo Chicken Penne Pasta
1/2 Mick's Chicken Breast (thinly sliced)
1 Rasher of Mick's Bacon (thinly sliced)
2 Mick's Chorizo Sausages
2 Cloves of Crushed Garlic
1/2 Red Onion (thinly sliced & cubed)
1/2 Jar of Tomato, Red Wine & Garlic Sauce (any brand)
5 Button Mushrooms (thinly sliced)
1/2 Bunch of Asparagus (cut into 1.5 inch pieces)
1/4 Packet of Penne Pasta
Cracked Pepper (to taste)
Grated Parmesan (to taste)
Olive Oil (to aid in the cooking of the meat, mushrooms, garlic and onion)
Step One: Slice the chorizo sausages down the middle, flatten then remove the sausage skin. Add to a medium heat pan with a slash of olive oil. Allow to cook through to the middle on both sides, then sit aside to rest.
Step Two: With a little extra olive oil sweat the garlic and onion, in the existing pan until tender.
Step Three: Boil a full kettle of water.
Step Four: In the existing pan, add the sliced chicken breast, asparagus and mushrooms. Allow the chicken to cook thoroughly and for the vegetables to soften. Add the pasta sauce with pepper to taste and allow to simmer for a further 5 minutes.
Step Five: In a medium sized pan, at a medium heat, add the boiling water and pasta. Cook to taste.
Step Six: Roughly slice the cooked chorizo sausage and add along with the cooked pasta to the sauce and simmer for 5-10 minutes to bind the flavours.
Step Seven: Serve the Chorizo Chicken Penne Pasta in bowls with a sprinkling of parmesan.
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