Chorizo & Chicken Pasta with Rosemary Garlic Bread
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Chorizo & Chicken Pasta with Rosemary Garlic Bread


300g of chicken breast, diced
250g of chorizo ring, chopped
4 Springs of Rosemary – removed from stalks
1 Carton Passata
1 Carton chopped tomatoes with Chilli
1 Medium red chilli – sliced inc seeds
1 large Red pepper – seeded and sliced
1 Large Red Onion – sliced
2 Fresh vine Tomatoes – diced
1 Courgette (optional) sliced
4 – 5 Chilli Smoked Garlic cloves – crushed
Salt & Pepper to taste


Cook chorizo over low heat to fry in its own oily juices. Add the chicken and coat in the chorizo oil and cook through. Turn heat up and add Chilli Smoked Garlic, vegetables, rosemary, passata and chopped tomatoes.

Simmer until the vegetables are soft and the chorizo and chicken are cooked through. This can be left to simmer gently for an hour or so to bring the flavours out in the sauce.

Season to taste.

Rosemary Garlic Bread:
French Stick or Baguette
1 Sprig of rosemary – removed from stalk or a pinch dried rosemary
Rosemary Smoked Garlic


CombineRosemary Smoked Garlic with softened butter and rosemary
Slice the bread into wedges and spread with garlicky butter mixture
Place on a baking sheet and cover with cooking foil
Cook in the middle of a pre-heated oven (180C – Gas 5) for approximately 15 mins

Serve the Chorizo Chicken sauce with penne pasta and Rosemary Smoked Garlic Bread



Buy Chilli Smoked Garlic

Buy Rosemary Smoked Garlic

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