Gold Coast Delish

Your new favourite dump and go recipe for nights you have limited time to prepare dinner and also probably your new favourite pasta recipe too.

I found this recipe on Pinterest many years ago and it’s been in my fortnightly dinner planning rotation ever since. Unfortunately I have not been able to retrace the original post as it has been taken down and I cannot find the original poster to give credit to.

Luckily, I have made it enough times to recall the recipe, even tweaking it to perfection. I hope your family enjoys this recipe as much as mine as you’ll have plenty of leftovers for the next few days.

Makes approx. 6 servings.

Ingredients:

1 tbsp Olive oil

500g Chicken Breast or Thighs (I prefer thighs for this recipe)

250g Chorizo sliced, or any alternative of smoked sausage

1L Chicken stock

600ml Heavy cream

2 tbsp Cajun seasoning

2 tbsp Garlic, minced

500g Penne pasta

Parmesan to taste

Method:

1. Heat olive oil in a pan to brown chicken and chorizo. It does not have to be fully cooked through as it’ll finish cooking in the slow cooker.
2. Add browned chicken, chorizo, heavy cream, chicken stock, garlic and cajun seasoning to slow cooker.
3. Cook on high for 3-4 hours, or 7-8 on low.
4. Remove chicken from slow cooker and set aside to cool enough to touch without burning your hands.
5. Slice, chop or shred chicken to desired texture.
6. Add chicken pieces back to slow cooker.
7. Add penne pasta to slow cooker and allow to cook on high for a further 30 minutes stirring occasionally until pasta is cooked (if necessary add a little more water if pasta doesn’t have enough liquid to absorb).
8. Taste flavour of pasta, add salt, pepper and extra cajun seasoning to taste if required.
9. Serve with parmesan.
10. Enjoy!