Creamy chicken, chorizo & sundried tomato pasta

My most popular recipe ever, this has been viewed over 20 million times and gone viral every time I have shared it. I hope you love it as much as I do. It is higher in calories than most of my recipes but the taste is worth it. However, you could reduce the calories by using soft cream cheese instead of cream.

serves: 4

Ingredients

• 100g chorizo, sliced
• 3 chicken breasts, cut into chunks
• 2 tbsp sundried tomato pesto
• handful of sundried tomatoes, chopped
• 5 garlic cloves, sliced1 tsp dried basil
• 650ml hot chicken stock
• 350g dried penne pasta
• 250ml double cream
• 200g spinach salt and pepper, to taste
• grated Parmesan cheese, to garnish
  
  

Method

1. If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over. If you’re in a hurry, just skip this step.

2. Place the chorizo, chicken, pesto, sundried tomatoes, garlic, basil and 150ml of the chicken stock in the slow cooker, stir and season to taste. Cook on high for 2½ hours. Add the pasta and remaining stock and cook for another 45 minutes, stirring after 30 minutes.

3 Stir in the cream and spinach – the spinach will wilt really quickly into the sauce. Sprinkle the pasta with grated Parmesan.