I can’t always share every recipe of which I create or cook on here. It would be extremely difficult as I cook ALOT! I do try my best though in sharing as much as I can but sometimes I create a recipe or cook one day and something comes together when I least expect it. I had done this dish one night midweek, for what I thought was going to be a somewhat, quick Pasta dish to keep me going in between writing. Nothing special as I grabbed some remains of ingredients to use up in the fridge… More fool me! I had meant to post this over a month ago and came across it this week whilst juggling through my Food Photography Pics. I pretty much try to take pictures of all dishes I cook as you never know!
The good thing about this dish is that the main vegetable featured, the wonderful Purple Sprouting Broccoli is still in season… just! So I would say, if you’re going to have a go?, try this weekend? Or even for tomorrow nights dinner!
If you can’t get hold of Purple Sprouting Broccoli, You could substitute for Tender stem or even Standard Broccoli but you should find some still knocking around.
Chicken, Chorizo and Purple Sprouting Broccoli Carbonara:
Ingredients: ( Serves 2-3 people)
– Tbsp Rapeseed oil
– Knob of Butter
– 2 large Free range Eggs
– 100 g of grated Parmigiano Reggiano (Parmesan Cheese)
– 350g of Spaghetti
– 2 cloves of Garlic finely chopped
– 1 small red onion finely sliced
– approximately 60g of Spanish cooking Chorizo diced
– 1/4 of a mild green chilli diced finely
– 150g Roast/cooked Chicken
– 100g Purple Sprouting Broccoli (Blanched before hand)
– Salt and Black pepper to season
– Pinch of dried mixed herbs ( I used herbs de provence)
Whisk Eggs in a bowl and add in the grated parmesan cheese.
Cook the Spaghetti to packet instructions.
Fry off the Red onion and Garlic in oil and then add the butter.
Add the chorizo and Green chilli. Then the cooked chicken and Herbs.
At this stage you can add the Blanched Broccoli,season to taste then stir for a few minutes and add your drained pasta to the mixture.