Ingredients

• 500 g rigatoni (or another type of pasta w/ hole)
• 250 g chorizo, finely diced
• 500 g chicken breast, roughly minced
• 1.5 small red onion, finely diced
• 1.5 small red bell pepper, diced
• 3 garlic cloves, minced
• ½ teaspoon dried oregano
• ¼ teaspoon red chilli flakes
• 2 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 250 ml (1 cup) chicken stock
• 300 ml (1 cup) light cream
• 1 tablespoon fresh parsley, chopped
• 30 g (¼ cup) grated Parmesan

Directions

1. Finely dice the red onion, red bell pepper, and finely mince garlic.
2. Finely dice the chorizo and roughly mince the chicken breast. *Note: Do not mince the chicken breast too fine, the goal is to feel the texture but also have it fill the rigatoni.
   
3. Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
4. Meanwhile, fry the chorizo over medium heat until slightly crispy.
   
5. Add the chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
6. Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened.
   
7. Stir in the garlic, oregano, chilli flakes, smoked paprika, and tomato paste.
8. Add the chicken stock and allow the sauce to get bubbling.
9. Lower the heat and stir in the light cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
   
10. Transfer the cooked pasta to the pan and mix well.
11. Optional: Serve with parmesan and fresh parsley.