Chicken with Pasta

Receipe by Susan Finnegan

The best thing about this dish is that it is quick and easy to make for a busy family or dinner party. You can replace the chicken with shrimp for a different version and use vegetable or fish stock instead. Preparation time is about 15 minutes and cooking time is about 20 minutes. I have been making this dish for the last 20 years and my children love it, a big family favourite.


200 gm chorizo sliced

2 cloves garlic minced

4 chicken breasts cubed

1 small onion chopped

1 small red pepper chopped

packet mushrooms sliced

Ground black pepper to taste

1 cup chicken stock

cup dry vermouth

1 cup cream

1 tbsp. tomato paste

1/3 cup sundried tomatoes in oil chopped

2 tbsp. fresh chopped basil

Packet of dried spaghetti/linguine


  1. Firstly put on a saucepan of water to heat for the pasta.
  2. Heat a dry frying pan and add the sliced chorizo and cook both sides for a couple of minutes, and take out and place in a bowl with kitchen paper to drain. Take out some of the oil from the pan leaving about 2tbsp in it.
  3. Add the garlic and the chicken and cook for about 5 minutes until cooked. Take out of the pan and place to one side.
  4. Next fry the onions, peppers and mushrooms briskly stirring for about 5 minutes until tender. Then add the chicken stock, dry vermouth, cream, tomato paste sun dried tomatoes and basil and boil on high heat for about 10 minutes.
  5. Meanwhile the water should be boiling for the pasta and cook according to the packet (no more than 10 minutes).
  6. Add the cooked chicken and chorizo back into the cream sauce and lower the heat and cook until the pasta is cooked.
  7. Drain the pasta and place in a large serving bowl and then pour the chicken and chorizo cream sauce over the pasta and mix together. Garnish with basil if desired and parmesan cheese and enjoy.

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