Sort ingredients
tomapalmieri
QR Code
Listen
Pdf
In a bowl, add the chicken, olive oil, salt, paprika, garlic powder, black pepper, cumin, coriander, and oregano. Mix to marinade evenly.
Heat an oiled skillet or pan over medium-high heat.
Add the marinated chicken to the pan and cook on each side until golden brown, about 3 minutes on each side. Then drop the heat to low and allow the chicken to cook through to the center or the temperature registers 165°F. Remove the chicken from the pan.
Allow the chicken to cool for 5 to 10 minutes and then chop into small pieces. Set aside.
Cook pasta according to package directions in salted water. Drain the pasta after cooked.
In a saucepan over medium heat, add the beef chorizo. Cook for 6 to 7 minutes until browned. Transfer the chorizo to a plate, leaving a bit of the oil in the pan.
In the same pan the chorizo was cooked in, melt down the butter and cook the garlic and tomato paste for 1 to 2 minutes.
Then add the heavy cream, cream cheese, chili powder, dried basil, parmesan, and the cooked chorizo. Whisk together and bring to a simmer for a few minutes to thicken.
Once it thickens, take off the heat and add back the pasta and parsley. Mix together to combine and then enjoy!