Ingredients
Method
- Heat a medium saucepan over medium to high heat. Add olive oil, onion and chorizo and sauté for 5 minutes.
- Add paprika, sun-dried tomato, tinned tomato, 1 cup of water, season with salt and pepper, bring to the boil and simmer for 30 minutes. Add shredded chicken.
- Preheat oven to 180°C. In a pot of boiling salted water, add pasta and cook for 2 minutes less than suggested on the packet instructions.
- Add cooked San Remo Gluten Free Penne to the sauce and stir well to combine.
- Transfer to an oven safe serving dish, add dollops of ricotta and scatter over parmesan. Bake until golden and bubbly, about 30 minutes.
- To finish garnish with oregano.
- Serve and enjoy with family and friends!
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