Ingredients Pasta + Noodles Rustic Chicken and Chorizo Pasta 5.0 (1) 1 Review This simple but flavor-packed pasta recipe combines spicy chorizo sausage and caramelized onions with chicken breast and spinach. Slideshow: More Chicken Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Published on January 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 30 mins Total Time: 45 mins Yield: 2 Ingredients 1 chicken breast (8-ounce) ¼ cup olive oil (plus 1 tablespoon extra-virgin) Sea salt pepper (Freshly ground) 6 ounces penne 1 onion (medium chopped) ½ teaspoon sugar 1 cup chorizo (5 ounces chopped, heaped) ¼ teaspoon chile flakes 1 ½ cups spinach (chopped) ½ cup Parmigiano-Reggiano cheese (plus more for serving freshly grated) Directions Season the chicken breast with salt and pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. In a large frying pan, heat the remaining 1/4 cup of extra-virgin olive oil over medium heat. Add the onion and cook for about 5 minutes, or until it softens. Reduce the heat to low, add 1/2 teaspoon each of sea salt and sugar, and continue to cook for 10 minutes, until the onions are very soft and caramelized. Add the chorizo and chile flakes and cook for 3 minutes, or until the chorizo has cooked through and starts to brown. Add the spinach and cook for 1 minute, until it starts to wilt. Add the penne and chicken to the pan and toss it to coat well. Remove from the heat, stir in the 1/2 cup Parmigiano-Reggiano cheese and season generously with sea salt and freshly ground pepper. Serve with extra Parmigiano-Reggiano on the side. Rate it Print