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–+ servings

Creamy Chicken and Chorizo Pasta

Amanda
Cooked chicken, peppers and asparagus in a creamy pesto and creme fraiche sauce that is ready in 15 minutes.
5 from 10 votes
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 690 kcal

Ingredients
  

  • 250 g cooked shredded chicken or turkey
  • 150 ml creme fraiche
  • 90 g basil pesto
  • 1 red pepper
  • 6 thin asparagus spears
  • 400 g pasta shapes
  • 60 g mild Chorizo sliced and chopped
  • Parmesan to serve

Instructions
 

  • Boil water in a large pan and put the pasta on to cook according to instructions.
  • In the meantime cut the vegetables into bite sized pieces and place in a large frying pan with the cut Chorizo.
  • Fry the vegetables with the Chorizo over a medium heat for about 5 minutes until the vegetables soften.
  • Add the chicken, pesto and creme fraiche to the pan and heat until the chicken is hot and the sauce is thick. Add some pasta water if required. 
  • Drain the pasta and serve with the creamy chicken and chorizo and some grated Parmesan

Nutrition

Serving: 0gCalories: 690kcalCarbohydrates: 80gProtein: 37gFat: 23gSaturated Fat: 8gCholesterol: 83mgSodium: 473mgPotassium: 547mgFiber: 4gSugar: 6gVitamin A: 1865IUVitamin C: 39.7mgCalcium: 114mgIron: 3.1mg
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