Ingredients:

– 415 grams chicken breasts (2 chicken breasts – slice them in half into 4)

⁃ 225 grams spanish chorizo (chopped into small pieces)

⁃ 1 tablespoon parmesan cheese (optional)

⁃ 1 cup chicken stock

⁃ Oil

⁃ 1 cup double cream/heavy cream

⁃ 2 tablespoons tomato paste

⁃ Half an onion chopped

⁃ 2 garlic cloves chopped

⁃ 1 red bell pepper chopped

⁃ Pasta (I used rigatoni pasta)

To season chicken breasts:

⁃ A pinch of black pepper

⁃ Half a teaspoon garlic powder

⁃ Half a teaspoon paprika

⁃ 1 teaspoon chicken seasoning

⁃ Pinch of salt (optional as chicken seasoning does have salt)

To season the sauce:

Half a teaspoon black pepper

1 teaspoon mixed herbs

Pinch of salt

1 teaspoon chicken seasoning

Method:

1. Cook pasta according to the instructions and set aside.

2. Cut the chicken breast into half to make 4 and then season chicken breasts with black pepper, garlic powder, paprika and chicken seasoning (you can add salt if the salt content in your chicken seasoning is not enough).

3. Add some oil into your pan and pan fry the chicken on a medium heat, flipping over until cooked through on both sides and then set aside.

4. Get a pot and add some oil and allow it to heat on medium heat

5. Add the garlic, onion and red pepper and stir for about 3-5 minutes

6. Add the chorizo and pan fry for about 3 minutes

7. Add tomato paste, mixed herbs and chicken seasoning and fry for 5-7 minutes

8. Add the chicken stock and stir then add the double cream and stir again then add the parmesan cheese and mix everything together

9. Add the cooked pasta and combine it into the sauce.. you can now add more salt or chicken seasoning to taste and stir in

10. Serve by adding your pasta to a plate, slicing the grilled chicken you made earlier and adding on top, you can add more parmesan cheese on top.

11. All done!