This was a new one I pulled together last weekend while I was back home – we needed something quick, with a bit of a kick to it and it had to be gluten free. So yes, I went home and ended up doing the cooking! But I love it, and I especially love cooking for my family because I don’t get to do it much and it makes me happy to cook for more people. And, we tried out the new Gluten Free garlic bread baguettes from Asda which were delicious. They were a lot like I remember the taste of Petit Pain, quite dough-y and a thin cripy crust to them… really yummy and not at all heavy as sometimes I find gluten free, shop-bought bread to be!
Enjoy the charming picture of Fusilli pasta above as I completely failed to take a picture of the meal as it was 9pm by the time we got home and sat down to eat! My brain tends to stop thinking logically once I hit super-hungry…
Serves 4 (to serve more, just add another 75-100g chicken and 50g chorizo per person and add in more chopped tomatoes as you like)
Ingredients
Spray Olive Oil (my lastest kitchen saviour!!)
350-400g Chicken breast, diced
200g Cooking Chorizo (it comes either pre-chopped in chunks or as a ready-to-cook sausage that needs chopping up, it’s not the thin slices you get that is pre-cooked) Chopped into small chunks
2 x Chopped and lightly crushed (I use the side of the knife), cloves of garlic
2 x Chopped red onions
4 x Roughly chopped Sundried tomatoes and 1 x tbsp of the oil from the jar
1 x tbsp Mixed herbs
1 x tsp paprika
1 x 400g can Chopped tomatoes
1 x tsp sugar
2 x dash of Tobasco
Pinch salt and pepper
To serve
Gluten free pasta of your choice (I choise Fusilli)
Fresh Paremesan
Salad
Instructions
1. Spray a large pan with spray olive oil, heat up the oil, then add the and onions and garlic. Cook on a low heat until they are softened then transfer to a bowl to add in later.
2. Brown the chicken in the pan (spray in more oil if needed) for about 10 minutes, add the chorizo once the chicken is browned and add the herbs, spices, sundried tomatoes and oil from the jar and cook for a further 5 minutes.
3. Meanwhile, bring the pan of pasta to boil. And put the garlic bread into the oven.
4. Add the chopped tomatoes and sugar to the pan of chicken and chorizo and leave to simmer while the pasta cooks (about 10-15 minutes)
5. Serve either by either mixing the sauce into the pasta or on top of the pasta – you’re choice! Don’t forget the garlic bread in the oven!
Enjoy!
Rubelle’s Moon
