200g Oricchiette or Penne Pasta
1 tablespoon olive oil
3 scallions, sliced
1/2 onion, sliced
1 fresh tomato or four sun-dried tomatoes, diced
1 chicken breast, sliced
1/2 teaspoon chili powder or paprika
2 ounces Chorizo, peeled and cut into 1/2-inch dice
2 mushrooms, sliced
2 tablespoon arugula or basil pesto
salt and pepper
1. Cook pasta in boiling, salted water until al dente. Drain, toss with a small amount of olive oil and set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add scallions and onions and cook until opaque, about 5 minutes. Add tomato. If using fresh tomato, cook until the pieces begin to release their juices. If using sun-dried tomatoes, go directly to next step.
3. Add chicken and saute until all traces of pink are gone. Add chili powder while chicken is cooking.
4. When chicken is cooked, add chorizo and pesto. Cook until hot, about 2 minutes. Season with salt and pepper. Serve.