This fusion of Italian and Spanish flavours makes the perfect supper, and is a handy way to use up leftover chicken. You could experiment with different kinds of pasta, but I find it works well with any short pasta with body, like fusilli, farfalle, or novelty shapes.
Ingredients 250g cooked chicken breast
250g chorizo, sliced into disks
60 ml Italian dry vermouth
2 tsp chopped, fresh rosemary
15 ml olive oil
1 onion, finely chopped
15 ml balsamic vinegar
400g cherry tomatoes
1 tsp crushed red chillies
Salt and freshly ground black pepper, to taste
Some ingredients can be swapped out, like chorizo could be replaced with salami
Combine the chicken, vermouth, half the rosemary, and the salt and pepper. Leave to stand while you prepare the base of the sauce.
You can also use fresh chicken for this dish. Marinade in the same way, and then cook for a little longer when you add to the chicken and chorizo.
Heat the olive oil in a large, heavy-bottomed frying pan and add the onion. Gently cook.
Add the chorizo to the pan and cook until piping hot. If you are using thin slices then this will be quite quickly.
I'm using quite chunky chorizo that needs to be cooked, but you could also use thin slices that only need to be heated through
Meanwhile, cook your chosen pasta in boiling water according to the packet instructions.
Add the chicken and vermouth mixture to the onion and chorizo and cook until the chicken is piping hot.
Add the vinegar, cherry tomatoes, and dried chillies and simmer for a few minutes. Taste the sauce to see if it needs extra salt and pepper.
Drain the pasta, and then tip it into the sauce.
Toss in the remaining rosemary and stir through. Serve immediately.