Chicken, chorizo and capsicum pasta

This tasty caserecci pasta will be ready to eat in just 30 minutes. Enjoy salty green olives and spicy chorizo with capsicum and chicken in this healthy Italian dish.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Chicken, chorizo and capsicum pasta
  • 1/2 cup (80ml) extra virgin olive oil
  • 2 (300g) chilli chorizo, sliced thinly
  • 1 medium (200g) red capsicum, sliced thinly
  • 400 gram chicken breast fillets, sliced thinly
  • 375 gram caserecci pasta (or other short pasta)
  • 2 clove garlic, crushed
  • 1/2 cup (60g) green olives
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • salt and pepper to taste


Chicken, chorizo and capsicum pasta
  • 1
    Heat one tablespoon of the oil in a large frying pan; cook chorizo and capsicum, stirring, until the capsicum softens. Remove from pan.
  • 2
    Add the chicken to the same pan; cook, stirring, until chicken is browned and just cooked through.
  • 3
    Meanwhile, cook the pasta in boiling, well-salted water in a large saucepan until just tender; drain.
  • 4
    Add the garlic and olives to the chicken mixture; cook, stirring, for 2 minutes. Toss the chicken mixture with remaining oil, parsley and pasta. Toss through chorizo and capsicum. Season to taste with salt and pepper and serve immediately.


Not suitable to freeze. Suitable to microwave.

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