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Ingredients
Scale
- 14 oz chicken tenders, cut into bite-sized pieces
- 1 tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 14 oz Mexican chorizo
- 3 large garlic cloves, minced
- 1/2 cup diced onion
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 lb shellbow pasta
- 1/2 cup parmesan cheese
- 1 tbsp lemon juice
- 1/2 cup starchy pasta water or more
Instructions
- Marinate chicken with olive oil and seasonings.
- Brown chorizo in a skillet until crispy, then drain.
- Cook marinated chicken in the same skillet until browned.
- Sauté onion and garlic, then add white wine and reduce.
- Mix in chicken broth and cream, simmering until thickened.
- Cook pasta until just shy of al dente and reserve starchy water.
- Combine pasta, chorizo, chicken, and sauce with cheese and lemon juice.
Notes
Use fresh chorizo for the best flavor.
Don’t skip reserving starchy pasta water for sauce binding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Italian
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 900
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 110