Serves: 4
Preparation time: 30 minutes
Cook time: 3 hours
1. Heat a non stick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over.
2. Place the chorizo, chicken, pesto, sundried tomatoes, garlic, basil and 150ml of the chicken stock in the slow cooker, stir and season to taste. Cook on high for 2½ hours.
3. Add the pasta and remaining stock and cook for another 45 minutes, stirring after 30 minutes.
4. Stir in the Dale Farm cream and spinach – the spinach will wilt really quickly into the sauce.
5. Sprinkle the pasta with grated Parmesan.
6. Enjoy!
Want more slow cooker inspiration? Check out Bored of Lunch Slow Cooker Marry Me Chicken recipe using our fresh Dale Farm Double Cream.
100g (4 oz) chorizo, sliced
3 chicken breasts, cut into chunks
2 tbsp sundried tomato pesto
Handful of sundried tomatoes, chopped
5 garlic cloves, sliced
1 tsp dried basil
650ml (2 3/4 cups) hot chicken stock
350g (1 1/2 cup) dried penne pasta
250ml (1 cup) Dale Farm double cream
200g (1 cup) spinach
Salt and pepper, to taste
Grated Parmesan cheese, to garnish
