400gchicken breast filletsdiced into bite sized peices
2tspdried Italian herbs
Salt and pepperto season
240gwholemeal pastaany shape
1tbspfresh basil leaves
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Heat a heavy-bottomed saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes until some of the oil comes out of the chorizo.
Add the onion and mushrooms and cook for 4-5 minutes until softened.
Add the chicken and brown on all sides, then pour in the tinned tomatoes and season with Italian herbs, paprika, salt and pepper. Simmer for 10 minutes or until the chicken is fully cooked through.
While the sauce is cooking, prepare the pasta according to packet instructions.
Add the cooked pasta to the sauce and toss to combine well.
Divide the pasta evenly between four bowls to serve, sprinkled with some fresh basil.
507 cals per serve
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