In 25 minutes you can whip up this chicken, chorizo and roasted capsicum penne. It’s a crowd-pleasing family meal.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
