Prep Time: 10 mins      Cook Time: 30-45 mins      Serves: 6

Ingredients

700g fettuccine

3 skinless chicken breasts, sliced into thin strips (see note)

1-2 chorizo sausages, sliced

50g butter

4 shallots, finely chopped

1 tsp minced garlic

Pinch of chilli flakes (optional)

1/4 cup white wine

1/4 cup chicken stock (see recipe)

4 tablespoons chopped parsley

1/2 lemon, juiced

Grated parmesan cheese, to serve (optional)

Method

Neatly arrange the chorizo slices in a large pan and cook, over a low heat, for around 10-15 mins until golden brown (see note). Transfer to a bowl and set aside.

Increase heat to medium-high and wipe out all rendered fat, except for about 2-3 tablespoons. Cook chicken, in batches, for around 4-5 mins until almost cooked. Transfer to a bowl and set aside.

Return pan to heat a third time, and, this time, add butter, shallots, garlic and chilli flakes (if using). When shallots have softened and coloured slightly, gradually add wine and stock. When all of both liquids have been added, return chicken and bring to a boil. When boiling, reduce heat to low and simmer for 10-15 mins, or until chicken is cooked through.

Cook pasta according to packet directions, and when cooked, drain, reserving some of the cooking water (see note). Place cooked pasta in a large bowl, add chorizo and chicken mixture and combine well in order for the sauce to coat the pasta, adding a splash of reserved cooking water if necessary. Also, at this point, season and add parsley and lemon juice.

Notes

To make it easier to cut chicken, trim each breast to remove any fat, blood and/or sinew, then cut in half horizontally.

When cooking the chorizo, it is best to cook it over a low heat so that you can render as much fat from the chorizo as possible. When it comes time to cooking the chicken, leave some of the rendered fat in the pan as it will give the sauce extra flavour.

When draining pasta, always have a coffee cup over the colander to catch some of its cooking water. After draining, do not leave pasta for any longer otherwise it will stick together. Always boil pasta in salted boiling water; do not add oil to water or toss cooked pasta in oil as it will stop sauce from sticking to the pasta.