Balsamic Chicken & Chorizo Pasta

Greg: So what's for dinner tonight?
Me: I don't know....I am going to make something up as I go along....

And so, Balsamic Chicken & Chorizo Pasta was born.

I had a link of chorizo in the fridge, and 2 boneless chicken breasts. While I ruminated on what I could make for dinner last night, for some reason, mixing those two into some spaghetti sounded like a good idea. It was! Serve this up with some salad as a starter and you've got a fulfilling meal.

So here is my creation, with my best estimate of measurements (which I think are pretty accurate) and my best explanation of techniques! You could ,of course, add more spice to this recipe if you wanted. Overall I was really happy with how the flavors of this dish came together.

Balsamic Chicken & Chorizo Pasta

2 large boneless chicken breasts, cut into 1 inch chunks
1 link of hot chorizo, cut into chunks
4-5 tablespoons olive oil
3/4 teaspoon pepper
1/4 teaspoon paprika
About 1/4 teaspoon salt (or to taste)
1 teaspoon minced garlic
About 1/2 of a medium onion, grated
2 - 2 1/2 tablespoons balsamic vinegar
About 1/2 cup white wine
About 1/2 pound spaghetti, cooked

Bring a salted pot of water to a boil. Cook spaghetti until al dente.

Toss chicken chunks in salt, pepper, and paprika Place about 3 tablespoons of olive oil in a large skillet on medium heat. Add chicken and toss until almost cooked. Add chorizo, onion, and minced garlic. Add balsamic vinegar. Cook until chicken chunks are cooked through and garlic and onions are browned.

While still on medium heat, add about a 1/2 cup of white wine to chicken/chorizo mixture to deglaze pan. Make sure to get all of the brown bits on the side of the pan. Add spaghetti to skillet and toss in meat mixture and resulting "sauce" until well coated and pasta is heated through. Add an extra tablespoon or two or olive oil if you feel you need more of a coating on your pasta.