Authortapasonline
RatingDifficultyIntermediate

Tagliatelle with chicken and chorizo - Majorcan sobrasada makes a nice alternative to chorizo. It will cook faster than chorizo, so will need to be added when the chicken is nearly cooked. You may like to add a sprinkling of grated cheese to finish off the dish.

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 250 g Chicken Filletdiced
 1 Cooking Chorizo (about 150g)sliced
 2 Cloves of Garlicfinely chopped
 100 g Tagliatelle
 300 ml Double Cream
 1 Pinch of Black Pepper
 1 tbsp Olive Oil
 Flat Leaf Parsley, to garnish
1

Boil the tagliatelle according to the supplier's instructions.

2

Meanwhile, fry the chicken and chorizo in hot oil until the chicken is thoroughly cooked.

3

Add the garlic and black pepper and cook for a few seconds, then remove any excess oil from the pan and add the cream.

4

Cook over a low heat, stirring frequently, until the cream is cooked and thickened slightly.

5

Drain the tagliatelle and add to the pan, tossing to coat with the cream and mix with the other ingredients.

6

Transfer to a plate and serve, garnished with the parsley.

CategoryCooking Method,

Ingredients

 250 g Chicken Filletdiced
 1 Cooking Chorizo (about 150g)sliced
 2 Cloves of Garlicfinely chopped
 100 g Tagliatelle
 300 ml Double Cream
 1 Pinch of Black Pepper
 1 tbsp Olive Oil
 Flat Leaf Parsley, to garnish

Directions

1

Boil the tagliatelle according to the supplier's instructions.

2

Meanwhile, fry the chicken and chorizo in hot oil until the chicken is thoroughly cooked.

3

Add the garlic and black pepper and cook for a few seconds, then remove any excess oil from the pan and add the cream.

4

Cook over a low heat, stirring frequently, until the cream is cooked and thickened slightly.

5

Drain the tagliatelle and add to the pan, tossing to coat with the cream and mix with the other ingredients.

6

Transfer to a plate and serve, garnished with the parsley.

Tallarines con Pollo y Chorizo