Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss lightly with oil. Set aside.
In a large skillet over high heat, brown the chicken and chorizo in the oil. Set aside on a plate.
In the same skillet over medium heat, sauté the onion, bell pepper and celery until tender. Add oil as needed. Add the garlic and spices and continue cooking for 1 minute. Season with salt and pepper. Deglaze with the lemon juice. Return the chicken and chorizo to the skillet. Add the tomato sauce and shrimp. Bring to a boil, reduce the heat and simmer gently until the shrimp are cooked, about 2 minutes. Add the pasta and toss to combine.
Adjust the seasoning. Sprinkle with parsley.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.