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Primo Chorizo & Chicken Penne with Whipped Ricotta

Prep time - 5mins | Cooking time - 15mins | Serves 4

Elevate your weeknight dinner with this vibrant Primo Chorizo and chicken penne. The smokiness of our chorizo perfectly complements the tender chicken and juicy cherry tomatoes, all topped with whipped ricotta for a restaurant-quality finish in just 20 minutes.

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Number of servings x 4
Ingredients
  • 2 Primo Chorizo from the deli, sliced
  • 500g penne pasta
  • 2 Chicken breasts from the deli
  • 2 cloves garlic, finely sliced
  • 1½ cups cherry tomatoes, halved
  • 2 tbsp extra-virgin olive oil (plus extra for ricotta)
  • Salt and cracked black pepper
  • Fresh parsley or basil, to serve
Method
  1. Bring a large pot of salted water to the boil. Cook the penne according to packet instructions until al dente. Drain, reserving ½ cup of the pasta cooking water.
  2. Heat a large frying pan over medium heat. Add the sliced Primo Chorizo and cook for 3–4 minutes until caramelised and slightly crisp. Remove and set aside.
  3. Season the chicken breasts with salt and pepper. In the same pan, add a drizzle of olive oil if needed and cook the chicken over medium-high heat for 5–6 minutes on each side until golden and cooked through. Remove from the pan, rest for 5 minutes, then slice.
  4. Reduce the heat to medium. Add the garlic to the pan and cook for 30 seconds until fragrant.
  5. Return the cooked pasta, sliced chicken and most of the chorizo to the pan. Add a splash of reserved pasta water if needed to loosen everything.
  6. In a small bowl, combine the ricotta with a drizzle of olive oil, a pinch of salt and cracked pepper. Whip with a spoon until smooth and creamy.
  7. Transfer the pasta to a serving platter or bowls. Spoon the whipped ricotta over the top, scatter with the remaining chorizo and fresh herbs, and finish with cracked black pepper.