Chicken and Chorizo comes together with along with some smoky and spicy paprika, all in one-pot to make this quick and delicious rigatoni that is perfect for a weeknight dinner.
I have wanted to try one-pot pasta for a long time, but the puritan side of me could not think of not boiling the pasta in salted water, draining it and then adding the sauce to it. However, the idea of having to use only one pot and no strainer was way too intriguing to not try it.
I have also been a little under the weather the last week and I did not have any appetite or taste for any food. I just did not want to cook at all. So, I just made something really quick for the boys, so at least all the cooking did not make me lose my appetite any more. It happens to me sometimes. When I spend all that time in front of the stove cooking, I sometimes don’t really feel like eating it after all that. So, I cooked for the boys and I survived on soups and take outs and the generosity of my lovely neighbor who pampered me with homemade food.
When I went shopping to PCC to pick up groceries for the week, I knew I wanted to make some pasta that week with some chorizo in it. It was because, just the weekend before I was watching Nigella Lawson’s videos and she made a quick weeknight dinner with chorizo, spaghetti and garlic olive oil. Even though I don’t eat meat, the urge to cook something that I get inspired from somewhere is always there, whether I eat it or not.
So I picked up some chorizo, chicken breast strips and some rigatoni to make this delicious spicy and creamy pasta that the boys loved for dinner and the husband even took the leftovers for lunch!
One-Pot Spicy Chicken and Chorizo Rigatoni – The Recipe
Ingredients:
- 1 red spring onion / 6-7 scallions / ½ yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoon olive oil
- 6 oz chorizo, chopped (about 2 sausage links / 1 ½ cup when chopped)
- ½ lb chicken breast, cut into 2 inch chunks
- 2 teaspoon paprika
- salt, to taste
- crushed black pepper, to taste
- 2 ½ cups rigatoni (about 10 oz)
- 3 cups water
- 1 bottle / 23 oz Muir Glen Organic Diced Tomatoes
- ⅓ cup heavy cream
- minced parsley, to garnish
- 4-5 tablespoon grated parmesan, to garnish
Method:
Heat the olive oil in a wide big pan and add the garlic and spring onions to it. Add the chopped chorizo and let it cook down and release some of its own oils. Now add the chicken, paprika, salt and pepper. Once the chicken turns color on the outside, add the pasta and water.
Reduce heat and cover and cook for about 10 mins or so, till the pasta softens a little. Cook a little more with the pan open, till most of the water evaporates. Now add the tomatoes and let it come to a oil. Add the cream and remove from heat. Top with parsley and parmesan to garnish. Serve immediately.
One-Pot Spicy Chicken and Chorizo Rigatoni
Ingredients
- 1 red spring onion / 6-7 scallions / ½ yellow onion , chopped
- 3 cloves garlic , minced
- 2 tablespoon olive oil
- 6 oz chorizo , chopped (about 2 sausage links / 1 ½ cup when chopped)
- ½ lb chicken breast , cut into 2 inch chunks
- 2 teaspoon paprika
- salt , to taste
- crushed black pepper , to taste
- 2 ½ cups rigatoni (about 10 oz)
- 3 cups water
- 1 bottle / 23 oz Muir Glen Organic Diced Tomatoes
- ⅓ cup heavy cream
- minced parsley , to garnish
- 4-5 tablespoon grated parmesan , to garnish
Instructions
- Heat the olive oil in a wide big pan and add the garlic and spring onions to it. Add the chopped chorizo and let it cook down and release some of its own oils. Now add the chicken, paprika, salt and pepper. Once the chicken turns color on the outside, add the pasta and water.
- Reduce heat and cover and cook for about 10 mins or so, till the pasta softens a little. Cook a little more with the pan open, till most of the water evaporates. Now add the tomatoes and let it come to a oil. Add the cream and remove from heat. Top with parsley and parmesan to garnish. Serve immediately.
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