Creamy tomatoe pasta with a perfect combination of smokey chorizo and fresh corriander.
200g Chorizo, sliced
400g Tin chopped tomatoes
2 Cloves of garlic, crushed
100ml Fresh single cream
30ml Red Wine
1 Red pepper, sliced
Small bunch of fresh corriander, chopped
4 chicken breasts
Prepare all the ingredients ready for cooking. Add a small amount of oil into a deep frying pan. Fry the chorizo and garlic on a medium heat untill the chorizo begins to brown, then add the pepper and continue to cook for 2 minutes.
Then add the red wine and chopped tomatoes and reduce for 5 minutes.
Finally add the cream and half of the chopped corriander, leave to cook for a further 5 minutes, season to taste.
Brown off the chicken breasts in a fryin pan and then add to the sauce in an oven dish.