Directions
- 1Add the chicken, chorizo, paprika, pesto, onion, garlic, and chicken stock to your slow cooker.
- 2Cook on high for 3-4 hours or on low for 6-7 hours.
- 3Once ready, remove the chicken breast and add cream and parmesan to the sauce mixture.
- 4Cook your pasta (slightly undercook it so it finishes in the sauce and helps thicken the sauce too).
- 5Stir in the cooked tagliatelle and mix well.
- 6Serve your pasta with the chicken breast and some fresh parsley.
Ingredients
- 3 -4 chicken breasts
- 75 g chorizo
- 1 heaped tsp paprika
- 1 heaped tbsp red pesto
- 1 onion, finely chopped
- 1 tsp oregano or mixed herbs
- 1 tsp garlic puree
- 100 ml chicken stock
- 2 -3 lemon slices
- 50 ml cream or crème fraiche
- 480 g cooked linguine
- 30 g parmesan, to serve (optional)
- Fresh parsley, to serve (optional)
Equipment
slow cooker
Tips
- Slightly undercook the pasta so it finishes cooking in the sauce and helps thicken it.
- You can use tomato puree instead of red pesto.
- You can use 2 crushed garlic cloves instead of garlic puree.
- You can use fat free Greek yoghurt instead of crème fraiche.
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