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Spice Island Chilli's resident Foodie Crew members, Jason Buckner & Amy Alderson have put together this gorgeous date-night dish using our Bligh's Revenge - Chipotle and Tomato based chilli sauce.
This indulgent pasta dish has a mild chilli kick married with the smokiness of chorizo and Spice Island Chilli's delicious Bligh's Revenge - Chipotle and Tomato sauce. Finished with Mascarpone and fragrant Basil, this Spanish meets Italian pasta is a great big hug in a bowl.
Don’t eat meat? Remove it from the recipe and you have a delicious veggie pasta.
Creamy Chilli & Chorizo Pasta
Scroll down for the full recipe.
Recipe Serves x2
200g Of your Favourite Pasta 1 x Chicken breast 120g Spanish Chorizo cut into approx. 1cm slices 2 x Generous tablespoons of
Spice Island Chilli - Bligh's Revenge Chipotle & Tomato 2 x Heaped tablespoons of mascarpone cheese
A handful of cherry tomatoes cut into halves A ladle of pasta water A handful of fresh basil Salt and cracked black pepper to taste An optional sprinkling of freshly grated Parmesan cheese
Method
Cut three of four slits into your chicken breast making sure not to cut all the way through. Spread one tablespoon of the chipotle sauce over the chicken breast, drizzle with olive oil and cook under a medium grill until the chicken is nicely coloured and cooked through. Slice the chicken and set aside.
Bring a large pan of salted boiling water to the boil and cook for around 9 mins.
Whilst the pasta is cooking fry off your chorizo in a dry pan until it is beginning to crisp up and colour nicely.
Add the tomatoes and cook for a couple of minutes before adding the mascarpone, the sliced chicken and a generous splash of chipotle sauce (have a taste & add more if you like)
Add a ladle of pasta water and simmer on a low heat.
Drain your pasta and toss it into the sauce before checking the seasoning.
Season to taste and then add the freshly torn basil.
I always garnish with some chilli flakes and Parmesan cheese but that’s totally optional. Serve and enjoy!