Ingredients450 g fusilli
1 tbsp olive oil
1 onion, peeled and finely sliced
1 clove garlic, peeled and crushed
150 g chorizo ring, sliced into rounds
250 g British chicken fillet, sliced
120 ml lighter crème fraîche
28 g fresh flat-leaf parsley, washed and chopped
juice of 1 lemon
- Cook the pasta in a large pan of boiling water for 12 minutes. Drain and set aside.
- Meanwhile, heat the oil in a large, deep frying pan. Add the onion, garlic and chorizo and fry, stirring, for 6-8 minutes until the onion and garlic are soft and golden.
- Add the chicken and fry for 5-10 minutes until cooked through with no pink remaining.
- Tip the pasta into the pan with the chicken mixture and stir in the crème fraîche and parsley. Squeeze over the lemon juice, mix together and serve immediately.