Spicy Spaghetti with Chorizo
Not like your mama used to make...this mediterranean dish enjoyed with a bottle of our heart healthy "Napa Tuscan" 2005 Blend 24 (wine details) will melt in your mouth! I warn you, one bowl is not enough!
(download recipe)
2 boneless chicken breasts diced
2 boneless chicken breasts diced
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dry garlic powder
Salt and pepper to taste
2 tablespoon olive oil
1 pound bulk chorizo or three links of chorizo sausage casings removed
12 peeled and deveined shrimp
11/2 cups heavy cream
½ teaspoon hot sauce
2 cans of tomato with their sauce
½ cup grated parmesan cheese
1 pound dried fettuccine
1 bunch of chopped chives
Combine the onion powder and the next six ingredients in a bowl. Dredge chicken breast in the spices. Over medium hot heat warm the olive oil. Cook chicken in a large pan flipping once until most cooked through. Remove chicken. In the same pan add chorizo and cook for approx. 8-10 minutes again until sausage is mostly cooked through. Add the chicken back to the pan along with the dry ingredients that did not stick to chicken. Add the two cans of tomatoes and bring to a simmer. Cook for approx six minutes. Add the heavy cream and the shrimp and the hot sauce and cook for approx. five more minutes. Cook the pasta according to the package in a large salted pot. Drain the pasta and add to the chorizo and tomatoes. Add the grated parmesan and chives on top and you have a big hit.
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