Chicken & Chorizo Penne

Ingredients

• 1 large chicken breast, no skin, chopped
• 4 large button mushrooms, sliced
• 1 bag baby spinach, 150g
• ½ red capsicum, diced (aka bell pepper)
• 2 tbsp. marinated capsicum from a jar (aka bell pepper)
• ½ onion, sliced
• ½ chorizo sausage, sliced
• 10 cherry tomatoes, quartered
• 1.5 cup dried penne
• 10-15 leaves of fresh basil
• 1 tbsp. crumbled reduced fat feta
• 2 tbsp. olive oil

Method

1. 1Cook Penne as per instructions reserved 1 large cup of pasta water then drain and set aside.
2. 2In a large non-stick frypan heat 1 tbsp. olive oil and stir fry the onion and fresh red capsicum.
3. 3After a 4 mins add the mushrooms and continue to stir fry.
4. 4Once mushrooms have started to cook, take off heat onto a plate and set aside.
5. 5Heat pan again and add chorizo, cooking on med heat until browned, approx 2 minutes.
6. 6Now add chicken, cooking until nearly cooked.
7. 7Add back to pan onion & capsicum then add the spinach, this will take approx 2 minutes to start to collapse, adding some of the pasta water (not all just a little) to help with the process.
8. 8Add the other capsicum (from jar) and cherry tomatoes, basil leaves and season with S & P to taste.
9. 9After cooking for a minute, add pasta and a little more of the pasta water to help bind it all.
10. 10Once all incorporated serve immediately, with crumbled feta.