Chicken Chorizo Pasta

Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a ½ cup of the pasta water before draining just in case. Drizzle a little olive oil onto the drained, cooked pasta and toss so it doesn’t stick while you’re making your sauce.

Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo over medium-high heat until slightly crispy.

While the chorizo is cooking, dice up your chicken breast and season it right on the cutting board with salt and pepper to taste.

Add the diced chicken breast to the pan and continue to cook until the chicken is mostly cooked through.

Next, add the onion and red pepper to the pan and cook until softened. Stir in the garlic, Italian seasoning, red pepper flakes and tomato paste. Stir to combine.

Add the chicken stock and stir, scraping up the cooked bits from the bottom of the pan and bring the sauce to a bubble.

Lower the heat and stir in the heavy cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.

Transfer the cooked and drained pasta to the pan and toss it well.  Stir in half of the Parmesan cheese and the baby spinach.

Serve immediately with the other half of the Parmesan cheese and fresh parsley sprinkled on top.  Add a pinch more red pepper flake for color.