• Boil a large pot of salted water for the linguine.
• When the water is boiling, add the linguine then bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, clean and roughly chop the mushrooms.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over medium-high heat (no oil).
• Once hot, fry the chorizo until it starts to brown, 3-4 mins.

NOTE: Adding chicken? Add to the pan along with the chorizo and then follow the recipe as written.

• Add the mushrooms and garlic to the pan (with a drizzle of oil if needed). Season with salt and pepper. 
• Fry until browned, 6-8 mins.

• Stir in the sun dried tomato paste and creme fraiche. Loosen with a splash of water if you feel it's too thick.
• Add the pasta and stir well to coat and cook for 1-2 mins. Season to taste with salt and pepper.

• Divide your creamy chicken and chorizo pasta between bowls.
• Garnish with a sprinkling of cheese.