1lbs. Cal & Gary's Organic boneless/skinless chicken leg
1/3cup chorizo, diced
4 garlic cloves, minced
2Tbsp. Parmesan, grated
2Tbsp. parsley, chopped
400g (about 2 cups) penne pasta
salt and pepper
How to Make It
Place a pot of water on the stove for the pasta and bring to a boil.
Once water is at a boil add 2 tbsp of salt and then add the pasta. Cook for 2 minutes under al dente. Strain pasta over a bowl and save ½ cup of pasta water.
Heat a large sauté pan on medium heat with oil.
Once hot, add the chorizo and cook until rendered and crispy.
Remove chorizo from the pan.
Season the chicken with salt and pepper and add to the sauté pan with the chorizo fat.
Cook the chicken through, 165°F. Now remove the chicken, let cool and then slice.
Back in the sauté pan add the garlic and toast until golden brown, then add the chorizo, chicken slices, peas, parmesan and cream.
Simmer for 1-2 minutes to bring all the flavours together.
Add the pasta and toss together with the cream sauce.Add ¼ cup of pasta water and let everything cook together. This will finish the pasta while it releases its starches and allows the sauce to thicken.
Adjust the sauce with more pasta water if needed and season with salt and pepper.