Warm chicken and chorizo pasta salad recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 615 calories / serving
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Pre heat the oven to 190°C/gas 5. In a large pan of salted water, cook the Rigatoni pasta according to the packet instructions. Drain. Toss in 1tbsp of the olive oil, cover and set aside to keep warm. Place the peppers in a baking tin drizzle over the oil and roast for 15 minutes. 

Heat a frying pan over a medium heat, add the chorizo, and cook until crisp, remove from the pan with a slotted spoon, immediately add the chicken to the pan cook until completely cooked and the juices run clear when a skewer is inserted. Add to the pasta along with the chorizo.

Combine the oil and red wine vinegar to make the dressing, pour over the pasta. Cut the tomatoes in half and remove the seeds, rub the flesh side on grater until you reach the skin of the tomato, discard the skin and add the pulp to the pasta, sprinkle over the parsley. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.

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  • Ingredients

  • 2 skinless chicken breasts, sliced
  • 300g rigatoni pasta
  • 150g diced chorizo
  • 1 large orange pepper, de-seeded and cut into thick slices
  • 1 large yellow pepper, seeded and cut into thick slices
  • 2tbsp olive oil
  • 2 tomatoes
  • 2tbsp flat leaf parsley, roughly chopped
  • For the dressing

  • 3tbsp olive oil
  • 2tbsp red wine vinegar
  • salt
  • pepper
  • Energy 2590kj 615kcal 31%
  • Fat 25g 35%
  • Saturates 6g 30%
  • Sugars 12g 13%
  • Salt 0.9g 16%

of the reference intake
Carbohydrate 67.1g Protein 34.6g Fibre 5.5g


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