One Pot Chicken Mince and Chorizo

Penne Pasta

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Instructions

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1 Prep ingredients

Peel and finely chop the onion and garlic. Peel and grate the carrot. Chop the beef chorizo.

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2 Fry

Heat a large soup pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince and onion, and fry with a pinch of salt for 5 min.

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3 Add

Add the beef chorizo, garlic, grated carrot and tomato paste. Stir for 2 min.

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4 Add and simmer

Add the chopped tomatoes, measured water, chicken stock cube, penne pasta, oregano, black pepper and chilli flakes (adjust the amount to your liking or reserve for garnish). Bring to a simmer, cover with a lid and reduce the heat to low. Cook for 25 min or until the pasta is tender. Stir occasionally and add a splash of water, if needed (see pro tip).

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5 Finish

Finally add the cream cheese to the pasta and fold it through. Check the seasoning. 

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6 Serve

Grate the Parmesan and rinse the basil leaves. Divide the pasta among plates and serve with the grated Parmesanfresh basil and a sprinkling of chilli flakes.

Tips for fussy eaters

Reserve the chilli flakes for garnish (for those who enjoy the heat!)

Pro tip

If the sauce looks too thick, add a splash of water.

This portion is big - get ready for some delicious leftovers!

Cooking Time: 40 min

Cals 1104.0 · Prot 69.2 · Carbs 114.3 · Fat 41.0

Ingredients

Number of people

For one-pot

Chicken mince 400.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Beef Chorizo 40.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Tomato paste 50.00 Grams
Chopped tomatoes 400.00 Grams
Water 500.00 ML
Chicken stock cube 1.00 Pieces
Penne pasta 250.00 Grams
Dried oregano 2.00 Grams
Black pepper 0.50 Tsp
Chilli flakes 2.00 Grams
Cream cheese 80.00 Grams

To serve

Parmesan 30.00 Grams
Fresh basil 15.00 Grams

This portion is big - get ready for some delicious leftovers!

Cooking Time: 40 min

Cals 1104.0 · Prot 69.2 · Carbs 114.3 · Fat 41.0

Instructions

photo

1 Prep ingredients

Peel and finely chop the onion and garlic. Peel and grate the carrot. Chop the beef chorizo.

photo

2 Fry

Heat a large soup pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken mince and onion, and fry with a pinch of salt for 5 min.

photo

3 Add

Add the beef chorizo, garlic, grated carrot and tomato paste. Stir for 2 min.

photo

4 Add and simmer

Add the chopped tomatoes, measured water, chicken stock cube, penne pasta, oregano, black pepper and chilli flakes (adjust the amount to your liking or reserve for garnish). Bring to a simmer, cover with a lid and reduce the heat to low. Cook for 25 min or until the pasta is tender. Stir occasionally and add a splash of water, if needed (see pro tip).

photo

5 Finish

Finally add the cream cheese to the pasta and fold it through. Check the seasoning. 

photo

6 Serve

Grate the Parmesan and rinse the basil leaves. Divide the pasta among plates and serve with the grated Parmesanfresh basil and a sprinkling of chilli flakes.

Tips for fussy eaters

Reserve the chilli flakes for garnish (for those who enjoy the heat!)

Pro tip

If the sauce looks too thick, add a splash of water.

Ingredients

Number of people

For one-pot

Chicken mince 400.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Beef Chorizo 40.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Tomato paste 50.00 Grams
Chopped tomatoes 400.00 Grams
Water 500.00 ML
Chicken stock cube 1.00 Pieces
Penne pasta 250.00 Grams
Dried oregano 2.00 Grams
Black pepper 0.50 Tsp
Chilli flakes 2.00 Grams
Cream cheese 80.00 Grams

To serve

Parmesan 30.00 Grams
Fresh basil 15.00 Grams
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