Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken & Pasta
12 oz
gluten free pasta (fusilli)
1/4 cup
pasta water
1.5 lbs
2 tablespoons
sweet paprika powder
1 tablespoon
garlic powder
1 tablespoon
garlic and herb seasoning
1 tablespoon
onion powder
1 teaspoon
dried thyme
1/2 teaspoon
black pepper
1 teaspoon
salt
2 tablespoons
olive oil
4 tablespoons
butter
3-4
small chorizo links
1/2 cup
chicken broth or stock
2 tablespoons
gluten free flour
3 cups
heavy cream
6 oz
parmesan cheese, grated
6 oz
mozzarella cheese, grated
2 cups
fresh spinach, diced
- In a large pot, cook pasta in boiling water according to package directions on the box for al dente.
- Drain, reserving 1/4 cup pasta water to thin sauce before serving if needed.
- Place paprika, garlic powder, garlic & herb seasoning, onion powder, thyme, pepper and salt in a small bowl and mix together.
- Pound out chicken slightly to make the pieces uniform in thickness.
- Season the chicken on both sides with half of the seasoning mix and set the other half aside to make the sauce.
- In a large skillet, heat olive oil over medium heat.
- Sear the chicken pieces in the hot oil for approximately 5 minutes on each side.
- Once both sides are seared, lower the heat slightly, cover with a lid and cook for an additional 10-12 minutes, or until the internal temperature of each breast piece reaches 165°F.
- While chicken is cooking, remove the casing from the chorizo links and dice into small cubes.
- Once chicken has reached the correct temperature, remove from the pan and place on a cutting board to rest while making the creamy chorizo sauce.
- Melt butter in the same pan that chicken was cooked in.
- Add chorizo and the other half of the seasoning mixture, stirring well for about 1 minute.
- Sprinkle the flour over the liquid in the pan and stir together for another minute.
- Pour in the chicken broth and the heavy cream, scraping the bottom of the pan as you stir. Whisk if needed until smooth and a creamy sauce has been created.
- Sprinkle in the cheeses and stir together until completely melted, cooking until desired consistency is met.
- Add the diced spinach and stir to mix together.
- Dump in the cooked pasta, tossing to coat evenly.
- Add pasta water 1 tablespoon at a time to thin as needed.
- Slice the chicken breast pieces and add back to the pasta to serve.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Cajun Chicken Chorizo Pasta
Nicole Kendrick
@goldengracekitchen
Yield: 4
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken & Pasta
12 oz
gluten free pasta (fusilli)
1/4 cup
pasta water
1.5 lbs
2 tablespoons
sweet paprika powder
1 tablespoon
garlic powder
1 tablespoon
garlic and herb seasoning
1 tablespoon
onion powder
1 teaspoon
dried thyme
1/2 teaspoon
black pepper
1 teaspoon
salt
2 tablespoons
olive oil
4 tablespoons
butter
3-4
small chorizo links
1/2 cup
chicken broth or stock
2 tablespoons
gluten free flour
3 cups
heavy cream
6 oz
parmesan cheese, grated
6 oz
mozzarella cheese, grated
2 cups
fresh spinach, diced
- In a large pot, cook pasta in boiling water according to package directions on the box for al dente.
- Drain, reserving 1/4 cup pasta water to thin sauce before serving if needed.
- Place paprika, garlic powder, garlic & herb seasoning, onion powder, thyme, pepper and salt in a small bowl and mix together.
- Pound out chicken slightly to make the pieces uniform in thickness.
- Season the chicken on both sides with half of the seasoning mix and set the other half aside to make the sauce.
- In a large skillet, heat olive oil over medium heat.
- Sear the chicken pieces in the hot oil for approximately 5 minutes on each side.
- Once both sides are seared, lower the heat slightly, cover with a lid and cook for an additional 10-12 minutes, or until the internal temperature of each breast piece reaches 165°F.
- While chicken is cooking, remove the casing from the chorizo links and dice into small cubes.
- Once chicken has reached the correct temperature, remove from the pan and place on a cutting board to rest while making the creamy chorizo sauce.
- Melt butter in the same pan that chicken was cooked in.
- Add chorizo and the other half of the seasoning mixture, stirring well for about 1 minute.
- Sprinkle the flour over the liquid in the pan and stir together for another minute.
- Pour in the chicken broth and the heavy cream, scraping the bottom of the pan as you stir. Whisk if needed until smooth and a creamy sauce has been created.
- Sprinkle in the cheeses and stir together until completely melted, cooking until desired consistency is met.
- Add the diced spinach and stir to mix together.
- Dump in the cooked pasta, tossing to coat evenly.
- Add pasta water 1 tablespoon at a time to thin as needed.
- Slice the chicken breast pieces and add back to the pasta to serve.
