Chicken and Chorizo Pasta

• 2 whole Shallots, Sliced
• 2 whole Small Chicken Breasts, Sliced
• 2- 1/2 ounces, weight Cooking Chorizo, Sliced
• 1 whole Small Courgette (zucchini), Sliced
• 1 Tablespoon Marsala Wine (dry)
• 8 ounces, weight Tomato Passata (or Tinned Chopped Tomatoes)
• 1 teaspoon Thyme
• Salt And Black Pepper, To Season
• 6-38 ounces, weight Pasta
• 2 teaspoons Double (heavy) Cream
• Olive Oil, For Frying

1. Bring a large pot of water to a boil in preparation for cooking your pasta.
2. In a large pan, heat a little olive oil over a medium-high heat and fry the shallots for a couple of minutes until softened.
3. Add the chicken and fry until the outside of the chicken is mostly cooked, then add the chorizo.
4. Fry for 2-3 more minutes and then add the courgette, cooking for a couple of minutes.
5. Add the marsala and stir well.
6. Add the passata, thyme, salt and black pepper, stir well, and simmer gently while you cook the pasta (cook pasta according to package instructions).
7. Add the cream to the sauce when the pasta still has 3 minutes left to cook and stir well.
8. When the pasta is cooked, drain it and then toss it with the sauce and serve.

shallots, chicken breasts, courgette, marsala, tomatoes, thyme, salt, weight pasta, cream, olive oil

Taken from tastykitchen.com/recipes/main-courses/chicken-and-chorizo-pasta/ (may not work)