I made a chicken, chorizo and halloumi pasta for dinner tonight.

I made a chicken, chorizo and halloumi pasta for dinner tonight. And I thought I'd show you how to make it. So start off by removing the jackets from your chorizo. Makes it taste a lot better. Also, the packets of cooking chorizo out of Tesco are my favorites. They're a lot softer than the ones you buy in the full rings. So once you've chopped your chorizo up, stick it in a cold pan and then put the heat on and it brings the oil out of it. Then cut yourself a fat boy onion. Have a great way with it, may as well. Then you'll see the oil that's come out of the chorizo. This is what we're going to cook our onion in. This is basically the base flavor for this pasta. It is absolutely unbelievable. So get your onion in to start softening. I then chopped up a block of halloumi cheese and also a pack of chicken, tikka chicken. It's pre-flavored, you don't need to season it. It's a Monday night. Nobody's going fancy on a Monday. This is all for convenience. So throw a metric ton of glazy garlic in the pan as always and then put in your halloumi and your chicken. Then just keep stirring that till everything is heated through. Then get yourself a big daddy tub of Philadelphia. If you're watching your weight just turn this afternoon, don't make this. Or use a low fat substitute. But anyway, once your cheese is in and that's all combined, it's time to season. So paprika, aroma, cause I'll use that on everything, chili flakes, peri salt, wee bit of cajun and some cracked black pepper. Measure from the heart. Don't ask me measurements cause I don't know, I'm very sorry. Then before I drain my pasta, I always put some of the pasta in with the water just to thin out the cream cheese. Put the rest of my pasta in, plate it up, put a wee bit of parsley and some chili flakes on top. And there we go. Monday night's dinner.