Speedy Chorizo and Chicken Stroganoff Pasta

Bring a medium saucepan of salted water to the boil for the pasta. Cut the onion into thin wedges. Crush or finely chop 2 garlic cloves. Cut the chorizo into 1cm-thick slices. Thinly slice the chicken. Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.

Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.

Meanwhile, heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 3 mins or until browned and just cooked through. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the onion, stirring, for 3 mins or until softened. Add the chorizo and cook, stirring, for 3 mins or until browned.

Add garlic, half the tomato paste* and 1 tsp dijon mustard to chorizo mixture and cook, stirring, for 1 min or until fragrant. Add chicken, stock, peas and half the cream* and bring to the boil over medium-high heat. Cook, stirring regularly, for 5 mins or until peas are tender and sauce is slightly reduced. Remove from heat. Taste, then season with salt and pepper.

Divide the pasta and chorizo stroganoff among bowls and enjoy!

Cheese and pasta are a match made in heaven. If you have any on hand, grate some cheddar or parmesan over the pasta before serving.