Wed, 31 October 2018
Paul Treyvaud joined us in the kitchen to whip up this delicious dish.
Recipe
Ingredients (serves 3 – 4)
150g Chorizo
2 Breasts of fresh chicken
60g Chestnut or Button Mushrooms
1 sliced red onion
2 cloves crushed garlic
200g of pre cooked Penne Pasta
60 mls White Wine
60 mls fresh pouring cream
Salt Pepper & Dried Mixed Herbs
Olive Oil & Butter
Method
In a large dry frying pan, place your diced Chorizo and start to fry on a medium heat. You want to do it like this so that the natural oils start to come out before you crispen the chorizo
Thinly slice your chicken breast and marinate with Olive oil and sweet chilli sauce. When the chorizo has released its own oils, turn the heat up full and add your sliced chicken breasts
Quarter your mushrooms and add into the pan with your sliced red onion and crushed garlic
Deglaze the frying pan with the white wine and allow to reduce by half before adding your cream. Season with Flaked rock sea salt and freshly ground pepper and dry herbs
Reheat your pasta in a pot of warm water for a minute, drain and add to the chicken. Toss everything together in the pan and bring to full heat and serve
If you wish, freshly grated parmesan cheese, a nice French bread and a chilled glass of white is the perfect garnish!!
