Chicken, chorizo and roasted capsicum penne

In 25 minutes you can whip up this chicken, chorizo and roasted capsicum penne. It’s a crowd-pleasing family meal.

Chicken, chorizo and roasted capsicum penne

Serves

4

Prep

10m

Cooking

15m

Ingredients

  • 375g Coles Organic Penne Rigate
  • 2 chorizo sausages, sliced
  • 2 cups coarsely shredded Coles RSPCA Approved Hot Roast Chicken
  • 330g jar roasted red peppers (capsicum), drained, thickly sliced
  • 120g pkt Coles Australian Baby Rocket
  • 100g cherry bocconcini, torn
  • 1/2 cup (130g) basil pesto

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) cooking liquid. Return the pasta to the pan.

STEP 2

Meanwhile, heat a large frying pan over medium-high heat. Add the chorizo and cook, stirring, for 3 mins or until golden brown. Add the chicken and capsicum. Cook, stirring, for 1-2 mins or until just heated through.

STEP 3

Add the chorizo mixture to the pasta with rocket, bocconcini, pesto and reserved cooking liquid. Toss to combine. Season. Serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.