Chicken, tomato & chorizo pasta bag

Pull this bag out of the freezer in the morning and you can have a hearty evening meal on the table in the time it takes to cook a pan of pasta. Make this alongside the ’Nduja Pasta Bag, and you’ll have two sustaining meals ready to go.

SERVES 4

PREP 10 MINUTES

COOK 15 MINUTES

olive oil

115g chopped onions, frozen or fresh

2 skinless, boneless chicken breasts, cut into 5mm slices

115g lardons

120g diced chorizo, frozen or fresh

100g sundried tomato pesto

70g sundried tomatoes in oil, drained

300g penne pasta

• Heat a splash of olive oil in a large pan over a medium-high heat, then add the onions and chicken and cook, stirring occasionally, for about 5 minutes until browned.
• Clear away the chopping boards and knives from prepping the raw chicken and clean the kitchen worktops, then make this and the ’Nduja Pasta Bag, alongside each other on the hob as the stages are very similar.
• Once the chicken has browned, add the lardons and chorizo, mix through, then cook, stirring occasionally, until browned.
• Stir through the pesto and sundried tomatoes, then remove the pan from the heat.

TO COOK If you are making this to serve immediately, cook the pasta according to the packet instructions, until tender. Stir the pasta through the chicken and pesto mixture, then divide between four bowls and serve warm.

TO FREEZE Set the chicken and pesto mixture aside until cooled to room temperature, then transfer to a labelled freezer bag and freeze flat for up to three months.

TO COOK FROM FROZEN Remove the bag from the freezer and leave to completely defrost in the fridge. Once defrosted, transfer to a pan and cook until piping hot. Cook the pasta in a separate pan, then combine as before.