Indulge in the creamy, spicy goodness that will have you wanting seconds!

1

Begin by bringing a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

2

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of chorizo and cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through.

3

Add 1 diced onion, 1 diced bell pepper, and 3 minced cloves of garlic to the skillet. Sauté for about 3-5 minutes, until the vegetables are softened.

4

Pour in 1 cup of chicken broth and bring to a simmer. Let it cook for about 3 minutes to reduce slightly.

5

Stir in 1 cup of heavy cream and bring the mixture to a gentle simmer. Cook for another 2-3 minutes, allowing the sauce to thicken.

6

Add in the cooked pasta, 2 cups of fresh spinach, and 0.5 cup of grated parmesan cheese. Toss everything together until well combined and the spinach has wilted.

7

Season with salt, black pepper, and red pepper flakes to taste. Cook for an additional minute to heat through.

8

Serve immediately, garnished with additional parmesan if desired.

4

• Add sun-dried tomatoes for a tangy flavor.
• Substitute half of the pasta with zucchini noodles for a low-carb option.
• Top with crispy breadcrumbs for added texture.

• Don't overcook the pasta; it will continue to cook when combined with the sauce.
• Use a good quality chorizo for the best flavor.
• Feel free to add other vegetables like mushrooms or peas.

• fat: 35g
• protein: 25g
• calories: 600
• carbohydrates: 45g

This dish offers a comforting balance of protein, healthy fats, and carbohydrates, making it a satisfying meal option. However, be mindful of the calorie density due to the cream and chorizo.

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