Slow Cooker Creamy Chicken, Chorizo and Sundried Tomato Pasta
15m
prep time
210m
total time
Easy
level
12
ingredients
My most popular recipe ever, this has been viewed over 20 million times and gone viral every time I have shared it. I hope you love it as much as I do. It is higher in calories than most of my recipes but the taste is worth it. However, you could reduce the calories by using soft cream cheese instead of cream.
Method
Based on 4 servings, adjust as needed.
Step 1
If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over. If you’re in a hurry, just skip this step.
Step 2
Place the chorizo, chicken, pesto, sundried tomatoes, garlic, basil and 150ml of the chicken stock (if cooking for 4) in the slow cooker, stir and season to taste. Cook on high for 2.5 hours. Add the pasta and remaining stock and cook for another 45 minutes, stirring after 30 minutes.
Step 3
Stir in the cream and spinach – the spinach will wilt really quickly into the sauce. Sprinkle the pasta with grated Parmesan and serve.
- Ingredients
- Based on 4 servings
-
2 tbsp Sundried Tomato Pesto 1 x Sacla Sun Dried Tomato Pesto 190g -
100g Chorizo, sliced 1 x Sainsbury's Chorizo Ring Mild 225g -
350g Dried Penne Pasta 1 x Sainsbury's Penne Rigate Pasta 500g -
1 tsp Dried Basil 1 x Sainsbury's Basil 15g -
5 Garlic Cloves, sliced 1 x Sainsbury's Garlic -
3 Chicken Breasts, cut into chunks 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets -
250 ml Double Cream 1 x Sainsbury's Double Cream 300ml -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
200g Spinach 1 x Sainsbury's Young Spinach 260g -
2 tbsp Grated Parmesan Cheese, to garnish 1 x Sainsbury's Grana Padano Cheese 200g -
650 ml Hot Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g -
2 tbsp Sundried Tomatoes, drained and chopped 1 x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*)
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