Tender chicken, spicy chorizo in a creamy, cheesy sauce. This is, hands down, one of my favourite meals. It is filling, tasty and takes no time at all to whip up.
Strictly speaking this may not be a true alfredo sauce but as it has all the essentials: cream, parmesan and garlic and for want of a more suitable name, this is what it is known as in our household.
In this recipe I use chicken thighs as they are slightly cheaper than breast, have more flavour and stay nice and moist after cooking. However, you can of course use whatever cut you prefer or even leftover chicken and save yourself a step in the cooking process!
To make this meal you can go even further and increase the vegetables or add in some mushrooms.
Nutritional yeast is an ingredient that I always have in the cupboard and I highly recommend it as an everyday supplement. Not to be confused with bakers or brewers yeast, nutritional yeast has a slightly nutty, cheesy flavour - similar to parmesan - and is a full of B vitamins, potassium, calcium and iron. You can purchase it from most supermarkets and health food stores.
I normally add it to most meals for the aforementioned benefits but it also packs in a nice bit of flavour!
Chicken And Chorizo Alfredo
Serves 4
Ingredients:
1 medium onion, finely diced
2 garlic cloves, minced
1 medium carrot, diced
225g chorizo ring, roughly chopped
4 boneless chicken thighs
300ml double cream
40g parmesan
200g fresh spinach
2tsp dried parsley
2tbs nutritional yeast (optional)
pepper and salt to taste
Method:
Grill the chicken thighs with a slight drizzle of olive oil, for approximately 8-10 minutes.
Slice the cooked chicken into small bite sized pieces. Set aside.
In a medium sized pan fry the onion until softened, about 5 minutes.
Add in the garlic and carrot and cook for a further 2 minutes, taking care not to burn the garlic.
Add in the chorizo and then the chicken. Cook for a further minute.
Pour in the cream, parmesan, parsley, salt and pepper and, if using, nutritional yeast. Stir well and leave to cook on a simmer for 2 minutes.
Wash the spinach and add on to the top of the cream mixture. This will wilt down in a couple of minutes and can then be stirred in.
Serve with tagliatelle, pasta or rice.