Sometimes when you have just got in from work or just had a busy day you want something yummy but can’t be bothered to cook and don’t want to wait for ages, this dish suits the bill. Ok a bit fiddly, have to take things in and out of the pan, but it only takes a few minutes and with the Chorizo in there its well worth it.

 
I use “El Artesano Judion Butter Beans” for this dish, they are a bit pricey compared with their tinned counterparts, but so worth it.
 
Simon this would be a perfect dish for you before football.
 
Buon appetito.

Serves 4 – Ready in 25 minutes
 
150g chorizo, roughly diced
1 onion, sliced
4 skinless chicken breasts, roughly diced
1 tbsp tomato purée
400g can chopped tomatoes
200ml hot chicken stock
Leaves from a few rosemary sprigs, plus extra to serve
75g pitted black olives (Yep, you guessed it, I leave these out)
400g can butter beans, drained and rinsed
300g penne
 
Heat a large, deep frying pan over a high heat, add the chorizo. Cook for 2-3 minutes until lightly browned and the oil has begun to run. Remove with a slotted spoon and set aside. Add the onion and chicken to the pan. Cook over a medium heat for 5 minutes, stirring occasionally. Stir in the tomato purée and cook for 1 minute. Add the tomato, stock and rosemary, bring to the boil then simmer gently for 5 minutes.
 
Stir in the olives, butter beans and cooked chorizo. Simmer for a further 5 minutes until the chicken is cooked through and the sauce has reduced a little. Season to taste.
 
Meanwhile, cook the pasta according to packet instructions or until al dente. Drain. Divide among 4 warmed bowls and top with the chicken sauce.