One-pot chicken and chorizo pasta

Everything cooks in one pan, the pasta soaking up a smoky tomato sauce stained red by the chorizo. Big on flavour, light on washing up.

Ingredients

• 400 g Chicken thighs, boneless, bite-sized pieces
• 100 g Chorizo, diced
• 10 ml Olive oil
• 1 Onions, chopped
• 1 Peppers, diced
• 0.2 Garlic, 2 cloves, crushed
• 400 g Chopped tomatoes
• 1 Chicken stock cubes, made up with 700ml hot water
• 350 g Penne
• 80 g Spinach
• 30 g Parmesan, grated

Method

1. Fry the chorizo in the oil in a large deep pan until it releases its red oil. Lift out with a slotted spoon.
2. Brown the chicken in the chorizo oil, then add the onion and pepper and soften. Stir in the garlic.
3. Add the tomatoes, stock, penne and chorizo. Bring to the boil, then simmer, stirring often, until the pasta is tender and the sauce has thickened. Add a splash of water if it catches.
4. Stir in the spinach until wilted, season and serve with Parmesan.