Chicken Chorizo Artichoke Linguine with Vermouth & Basil

Can you believe it is the middle of May? Here Covid is slowly getting better. Hopefully, by next month all restrictions will be lifted, and some sort of normality will return.

My beautiful granddaughter turns 3 tomorrow and a cake needs to be made. Can't wait to see her cute face when she sees it. Today I was feeling a bit summery and decided to make one of my husband's favourite pasta.

Chicken, garlic, chilli, artichokes, basil and chorizo all loved up and boozy in a vermouth and tomato sauce.

The fresh basil and raw red onion really take it to the next level. Summer in a bowl.

I use fresh linguine for this, making this a dish ready in under 10 minutes!

Who says you can't make amazing "fast" food.

Rainy day, Netflix, and a bowl of delicious pasta...what more could you ask for?

So delish!



Chicken Chorizo Artichoke Linguine with Vermouth & Basil

Serves 4

10 minutes


250 g. chicken thigh fillets (boneless and skinless) cut into bite-size pieces and sprinkled with salt and pepper generously.

500 g. Fresh linguine (Fresh linguine will cook in under 4 minutes if you use dry, cook according to package directions for al dente, about 12-14 minutes)

125 g. Portuguese or Spanish chorizo, casing removed and diced

200 ml. Chicken stock, store-bought or home-made

60 ml. Extra virgin olive oil

1- 400 g. can (tin) of artichoke hearts in water, drained (drained weight approx. 80 g.)

30 g. fresh basil, finely chopped

1/2 lemon, juice only

1 tbsp. tomato paste concentrate

6 cloves of garlic, finely chopped

1 tsp. sweet paprika

1/2 red onion, very thinly sliced

Salt and pepper to taste

1 fresh red chilli, deseeded and finely chopped, optional


  1. Fill a large pot with generously salted water and bring to a boil.

  2. In a large saute pan on high heat, add olive oil, chicken and chorizo. Let saute a minute or so until fragrant, crisp and chorizo oils start to render.

  3. Add garlic, tomato paste, paprika and deglaze the pan with the vermouth. Let saute for about a minute, lower heat to medium.

  4. Add artichokes, chicken stock and half the basil. Cook for 7 to 8 minutes, or until chicken is cooked through. Stir and flip pieces often.

  5. Meanwhile, add pasta to the water. Cook for 3 minutes. Drain and reserve one ladle of the pasta cooking water.

  6. Add pasta to the sauce along with the ladle of reserved pasta water. . Taste the sauce and adjust salt and pepper to taste, add chilli if using, stir and heat for 2 minutes. Add fresh red onion and remaining basil, stir through and serve immediately.