Step 1

Dice the chorizo into small cubes. Fry in a large pan until it starts to crisp up and release some of its spicy oil. Add a few drops of olive oil if the pan looks dry and the chorizo is burning.

Step 2

The chicken pieces go in next together with minced garlic, paprika, chilli flakes, dried parsley and salt.

Step 3

Tomatoes, wine and stock go in next and the pasta is added in the sauce once the pot has come to a rolling simmer.

Step 4

Partially cover the pot, stirring occasionally, until the pasta is cooked. This will usually take a few minutes longer than the pasta time indicated on the pack, around 15 minutes.

Step 5

Stir in the spinach right at the end so that it wilts in the hot sauce. Add the parmesan, check the seasoning and serve garnished with chives or basil.