Cavatappi with Four Cheese Sauce, Chicken and Chorizo

You will need:
A saucepan for the pasta.
A large frying pan/skillet for the sauce.
A medium frying pan/skillet for the meat.

Method:
Cook the pasta according to the packet instructions

In the small frying pan, heat the olive oil and cook the chicken until starting to turn golden and has cooked through. Remove from pan – keep warm. Now put the chorizo in the chicken pan and cook until it begins to release it’s oils – remove from pan, add to the chicken and keep warm.

Meanwhile (you can do this whilst the chicken is cooking), in the large frying pan place the crème fraîche and Marscapone and very gently heat until melted, giving it the odd stir to combine them. Add the Gruyère and the Parmesan, stir until melted.

Drain the cooked pasta, reserving some of the pasta water – about a cupful.

Add the chicken and chorizo to the cheese sauce, stir to combine and heat through. Now add the 2 large handfuls of Spinach and the drained pasta to the sauce – stir gently until Spinach has wilted. This is the stage where you may decide you want a looser sauce, so add the reserved pasta water a tablespoon at a time until it’s as you want it.

At the last minute, stir through the torn mozzarella.

Serve with garlic bread.