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.
: 15 minutes
: 20 minutes
: 4 servings
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
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.
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
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