Ingredients
4 chicken breasts
100g Chopped Chorizo
1 tbsp tomato puree
1 red or yellow pepper
1 large chopped onion
2 minced garlic
2 tsp smoked paprika
200g 1/4 cut vine tomatoes
50g of black olives
2 tbsp lemon jusice
2 tbsp balsamic vinegar
250g Rigatoni / Penne dried pasta
Parmigiano Reggiano Parmesan cheese
Black pepper

Method
Step 1
Cook the Rigatoni / Penne pasta in slightly salted water for 20 minutes

Step 2
Place the onions, chopped chorizo and finely chopped pepper into the the pan on a high heat and cook for 5 minutes and stir continuously. You want to extract the oils from the chorizo and crisp up.

Step 3
Now add the minced garlic, tomato puree. It’s important that you cook out the tomato puree for a couple of minutes.

Step 4
Add the chopped chicken breasts and smoked paprika. The diced chicken breasts need to cook for 6-9 minutes on a high heat stirring continuously.

Step 5
Drain the pasta but make sure you leave a cup of pasta water.

Step 6
Add the pasta to the dish, this stage is off heat. Add the balsamic vinegar, lemon juice, chopped olives, vine tomatoes, black pepper and a cup of pasta water. Stir well and place a lid on the pan to allow the pasta to rest and absorb the flavours for 5 minutes.

Step 7
Plate up the pasta dish and grate Parmigiano Reggiano on top.