Ingredients
1 cup Protein penne pasta
1 tsp Extra virgin olive oil
2/3 Onion
1 tsp Crushed garlic
2 med Chicken breasts
1/2 med Capsicum
300ml Italian herb & basil passata
175ml Chicken stock
1 tsp Smoked paprika
1 1/2 tsp Dried mixed herbs
150ml Light coconut cream
1 handful Fresh italian parsley
Methods
Finely dice the onion and red capsicum.
Slice the chorizo and chicken breast into chunks.
Cook the pasta as per packet instructions.
In a pan over medium heat, add the olive oil and fry the chorizo for around 2 minutes.
Add in the onion and garlic, cooking until aromatic, then add in the capsicum, cooking for around 2-3 minutes.
Add the chicken to the pan, cooking until browned.
Add the pasta to the pan along with the coconut cream. Stir everything until well coated.
Pour in the passata and chicken stock along with the paprika and mixed herbs. Season with salt and pepper.
Simmer for 10-15 minutes or until thickened.
Serve with fresh chopped parsley. Enjoy!
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