One pot pastas are absolutely everywhere at the moment and I have found myself experimenting with a few different types and I landed on a winner with this one. It's not a recipe for every day as the points are quite high, but it is worth it every now and then to save enough weeklies and indulge a little bit!
The great thing about one pot pasta is how easy they are to throw together and how easy the clean up is after. I made this on a Friday night after a particularly tough week at work and it was just what I needed to start the weekend off. It felt like a total cheat meal but it was fully within my dailies!
For the recipe I used cooking chorizo, which worked out at 7 smartpoints for the 50g used. I find that different chorizos can vary a good bit so it can be worth checking the one you are using before cooking.
SmartPoints per serving: 15
SmartPoints on No Count: 7
200g skinless chicken breast
2 tbsp cajun spice
50g cooking chorizo
120g pasta shapes (brown for No Count)
1 red pepper sliced
1 red onion sliced
2 garlic cloves crushed
300ml chicken stock
40g low fat mature cheddar
90g philidelphia lightest
salt & pepper
Cut the chicken & chorizo into chunks and fry the chorizo in a pan over a medium heat to release the oils. Remove from the pan and set to one side. Brown the chicken in the pan and add the onions, peppers, garlic and cajun spice. Cook until the vegetables are soft and add the pasta. Pour the stock over slowly until it just covers the pasta and set anything leftover to one side.
Bring to the boil and then turn down to a simmer. Cover and cook for 15 minutes, stirring every few minutes, until the pasta is cooked and the liquid has been mostly absorbed. You can add any leftover stock as required.
Stir through the chorizo, phildelphia and grated cheddar and stir until combined.Season to taste with salt and lots of black pepper and serve immediately.