Keto Chicken Chorizo Palmini Pasta


Step 1Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander. Rinse with water and set aside.

Step 2Dice the chicken and the chorizo. Slice the sun-dried tomatoes and drain the oil. Alternatively, you can use sun-blushed (roasted) cherry tomatoes (about double the amount).

Step 3Place the chorizo in a skillet greased with 1 tablespoon of olive oil. Cook for a minute to release the juices. Season the chicken with salt and add to the skillet. Cook the chicken over a medium-high heat for 5 minutes, or until lightly browned and cooked through.

Step 4Add the pesto and the drained palmini noodles.

Step 5Add the sun-dried tomatoes and toss to combine. You only need to cook the noodles for 1 to 2 minutes to heat through.

Step 6Place in serving bowls. Eat immediately or store in the fridge for up to 2 days. Optionally, garnish with fresh basil leaves. Reheat before serving.