Chicken and Chorizo Spaghetti
This chicken and chorizo spaghetti is gluten free and can be ready in 30 minutes. A delicious weeknight dinner that is quick and easy to make. It also makes a great choice to serve at dinner parties.
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Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Equipment
- Ingredient Notes
- How to Make Chicken and Chorizo Spaghetti
- More Recipes from Green Homemaking
- Recipe Card
Why You’ll Love This Recipe
- Ready in 30 minutes, it’s quick and easy to make
- It’s gluten free and can easily be made dairy free
- Tastes like something you would eat whilst on holiday in Spain
Ingredients
- 2 chicken breasts
- 2 tbsp olive oil
- 110g chorizo (3.9oz)
- 1 red onion
- 3 cloves garlic
- 1 red pepper (bell pepper)
- 1 carton chopped tomatoes (390g / 13.8oz)
- 1 tsp paprika
- 300g gluten free spaghetti (10.6oz)
- 50g parmesan grated (2oz)
- 2 tbsp coriander/ cilantro leaves (optional garnish)
- Salt and pepper to taste
Equipment
- Sharp knife
- Cutting board
- Frying pan or Dutch oven
- Wooden spoon
- Large saucepan
- Colander / strainer
Ingredient Notes
Chorizo
I used half of a ring of Spanish chorizo for this recipe, which weighed 110g (3.9oz). You can also use pre-diced chorizo which will save you some time.
Cheese
I like to grate parmesan cheese on top of this dish, but Cheddar cheese will also work.
If you want to make this dish dairy free then you can either leave out the cheese, or use a dairy free alternative.
Gluten Free Spaghetti
I like to use Rummo gluten free spaghetti for this dish. You can substitute the spaghetti with fusilli or penne pasta if you prefer.
Make it your own
If you don’t have a red (bell) pepper to use then you can substitute with a yellow or green pepper, or include any other type of vegetable you may have on hand.
Mushrooms, peas and courgettes also work well in this recipe for example.
You can also add additional herbs such as basil and oregano.
How to Make Chicken and Chorizo Spaghetti
Step 1
Place your gluten free spaghetti into a saucepan and add boiling water, salt and a splash of olive oil. Cook according to the timings shown on the packet. Mine usually takes between 13-15 minutes.
Step 2
Whilst your spaghetti is cooking chop up your chicken, chorizo, red onion, garlic and red pepper. You want bite size pieces of chicken and chorizo.
Step 3
Add olive oil to a frying pan and cook the chicken breast pieces until they are sealed on all sides and starting to brown slightly. This should take about 5 minutes over a medium high heat.
Step 4
Add the chorizo to the chicken and cook for another minute.
Step 5
Add the red onion, garlic and red pepper to the pan. Cook for another 2 minutes, stirring regularly.
Step 6
Then add the chopped tomatoes and paprika and cook for 5 minutes. You might want to reduce the temperature to a medium heat to avoid the sauce from spitting.
Step 7
Once your spaghetti is cooked, drain off the water and add it to the pan with the other ingredients. Combine well.
Step 8
Serve with grated cheese and some chopped coriander (cilantro) leaves on top. Add salt and pepper according to your taste.
Additional Notes
Make sure your chicken is cooked through by removing one of the larger pieces and cutting it in half. If it’s cooked it should look white in the middle and not pink.
If it looks pink inside then return it to the sauce, cook for a few more minutes and then check again. I would recommend checking your chicken is cooked before adding the spaghetti to the sauce.
Storage
In my experience, gluten free pasta and spaghetti does not reheat well, so this dish is best served fresh.
However, you can store the sauce on its own, before you add the spaghetti, if you want to make this dish in advance.
To make this dish dairy free you can either leave out the cheese, or use a dairy free alternative.
More Recipes from Green Homemaking
Chicken and Chorizo Spaghetti
Equipment
- Frying Pan or Dutch oven
Ingredients
- 2 chicken breasts
- 2 tbsp olive oil
- 110 g chorizo
- 1 red onion
- 3 cloves garlic
- 1 red pepper (bell pepper)
- 1 carton chopped tomatoes 390g / 13.8oz
- 1 tsp paprika
- 300 g gluten free spaghetti
- 50 g grated parmesan cheese
- 2 tbsp coriander/ cilantro leaves optional garnish
- Salt and pepper to taste
Instructions
- Place your gluten free spaghetti into a saucepan and add boiling water, salt and a splash of olive oil. Cook according to the timings shown on the packet. Mine usually takes between 13-15 minutes.
- Whilst your spaghetti is cooking chop up your chicken, chorizo, red onion, garlic and red pepper. You want bite size pieces of chicken and chorizo.
- Add olive oil to a frying pan and cook the chicken breast pieces until they are sealed on all sides and starting to brown slightly. This should take about 5 minutes over a medium high heat.
- Add the chorizo to the chicken and cook for another minute.
- Add the red onion, garlic and red pepper to the pan. Cook for another 2 minutes, stirring regularly.
- Then add the chopped tomatoes and paprika and cook for 5 minutes. You might want to reduce the temperature to a medium heat to avoid the sauce from spitting.
- Once your spaghetti is cooked, drain off the water and add it to the pan with the other ingredients. Combine well.
- Serve with grated cheese and some chopped coriander (cilantro) leaves on top. Add salt and pepper according to your taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really hope you enjoy this recipe. Please PIN FOR LATER!
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