Mediterranean chicken recipe

You can taste the sun in this chicken pasta recipe, which is pepped up with some spicy chorizo.

Serves 4

Ready in 25 minutes

• 150g chorizo, roughly diced
• 1 onion, sliced
• 4 skinless chicken breasts, roughly diced
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 200ml hot chicken stock
• Leaves from a few rosemary sprigs, plus extra to serve
• 75g pitted black olives
• 400g can butter beans, drained and rinsed
• 300g penne

How to make mediterranean chicken

1. Heat a large, deep frying pan over a high heat, add the chorizo. Cook for 2-3 minutes until lightly browned and the oil has begun to run. Remove with a slotted spoon and set aside. Add the onion and chicken to the pan. Cook over a medium heat for 5 minutes, stirring occasionally. Stir in the tomato purée and cook for 1 minute. Add the tomato, stock and rosemary, bring to the boil then simmer gently for 5 minutes.

2. Stir in the olives, butter beans and cooked chorizo. Simmer for a further 5 minutes until the chicken is cooked through and the sauce has reduced a little. Season to taste.

3. Meanwhile, cook the pasta according to packet instructions or until al dente. Drain. Divide among 4 warmed bowls and top with the chicken sauce.

© delicious. magazine