70 grams of chorizo 250 grams of chicken breast 250 grams fresh fettucine 1 can of peeled tomatoes 3 cloves of garlic 1 teaspoonful of dried oregano 1 tablespoonful of white wine 250ml of heavy cream 1 tablespoonful of olive oil Parmigiano Reggiano (to finish) Parsley (garnish) Salt and pepper to taste
Slice chorizo into chunks, sear over medium high heat till crispy with some sear, then set aside. Cut the chicken into bitesize chunks and season with salt and pepper and then sear in the chorizo fat. Set aside. Take a new pan and place over medium high heat, add olive oil, mince the garlic and add it to the pan. When the garlic it browned slightly add the canned tomatoes, white wine and oregano. Then add the heavy cream. Salt and peppe to taste. Let the sauce reduce over medium heat.
Meanwhile boil the pasta. Fill a large pot with water and salt heavily. When it boils add the fettucine and boil for 2 minutes.
When the two minutes are up grab the pasta straight from the pot with a thong and add it to the pan with the sauce and turn off the heat. Toss the pasta in the pan over the turned off stove for a few minutes to combine it with the sauce.
Plate it and grate plenty of parmigiano over the dish and garnish with parsley.
