Pasta Al PolloPrep.Time: 20 mins
Cook.Time: 60-75 min
Saucepan with Lid
(vented if you have one)
10cm/4" Length Chorizo
2 Red Onions
2 Cooking Onions
4 Cloves Garlic
2 Tins Chopped Tomatoes
1 Red Pepper (optional)
1 Green Pepper (optional)
Half Tube Tomato Puree
2 Tbsp Olive Oil
25cl/½pt Cheap White Wine
2 Chicken Stock Cubes
4 Bay Leaves
1 Sprig Rosemary
1 tsp Italian Seasoning
½ tsp Mixed Herbs
½ tsp Thyme
½ tsp Basil
½ tsp Oregano
½ tsp Paprika
Medium Packet of Pasta
Parmesan or Cheddar
MethodChop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Finely chop the rosemary and add to mixture.
If using peppers, decore, deseed, cut into 2.5cm / 1" cubes and add to pan.
If using chorizo cut into small 1cm / ½" cubes and add to pan.
Saute for a few minutes then add the chicken.
Cook until whitened then add the stock cubes, black pepper to taste and stir well to coat the meat.
Pour in tinned tomatoes, wine, the remaining herbs, the tomato puree and stir well.
Allow to simmer for 30-45 minutes.
Peel and halve the mushrooms and add to the saucepan.
Simmer for a further 10-15 minutes.
Serve with pasta of your choice and grated fresh parmesan or cheddar cheese.
When you cook the pasta add 2 Tbsp of olive oil to the water, to prevent the pasta sticking.
When cooked drain the pasta in a colander, but don't pour boiling water over it.
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