Chicken and Chorizo Spaghetti

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.