Ingredients
Directions
- 1
Slice chorizo into chunks, sear over medium high heat till crispy with some sear, then set aside.
- 2
Cut the chicken into bitesize chunks and season with salt and pepper and then sear in the chorizo fat. Set aside.
- 3
Take a new pan and place over medium high heat, add olive oil, mince the garlic and add it to the pan.
- 4
When the garlic it browned slightly add the canned tomatoes, white wine and oregano.
- 5
Then add the heavy cream. Salt and pepper to taste. Let the sauce reduce over medium heat.
- 6
Meanwhile boil the pasta. Fill a large pot with water and salt heavily.
- 7
When it boils add the fettucine and boil for 2 minutes.
- 8
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.
- 9
Toss the pasta in the pan over the turned off stove for a few minutes to combine it with the sauce.
- 10
Plate it and grate plenty of parmigiano over the dish and garnish with parsley.
