It’s recipe time again…
This time it’s a delicious Pan roasted chicken and chorizo cream sauce, yum yum!
In a large pan fry off the chicken for a couple of minutes until browned all over.
Transfer to a baking tray and place in a hot oven for 15-20 minutes to continue cooking.
Add in the onions, garlic and mushrooms together with the chopped chorizo to the pan and fry for a couple of minutes or until the vegetables have begun to soften.
Add in the white wine and allow this to reduce for a moment or so.
Season the mixture now with salt and black pepper.
Pour in the cream and ½ of the parmesan cheese at this stage and allow the liquid to come to the boil.
Boil the spaghetti in boiled salted water for 11-13 minutes. Drain off water.
Drizzle with a dessertspoon of olive oil and add to the pasta sauce as required.
Add in the cooked spaghetti and coat completely.
Make sure that the pasta is thoroughly heated through before serving the dish.
Correct the seasoning, add the chopped basil and the remainder of the grated parmesan and serve immediately.
Place the chicken on top of the dressed spaghetti.
- 12oz/350g raw spaghetti
- 3oz/75g chorizo – chopped into small chunks
- 4 chicken breasts
- 10-12 mushrooms – sliced
- 2 cloves of garlic
- ½ medium onion – chopped
- 12floz/350ml cream
- 1 glass of white wine
- 7oz/200g freshly grated parmesan
- Fresh basil leaves
Written by: Richard Stoyle of Five-Rise Locks Hotel & Restaurant – Bingley