Recipe: Delicious Smoky Chorizo & Chicken Pasta Bake

Smoky Chorizo & Chicken Pasta Bake. Get The Best Of Spain Delivered To Your Home. Superior Quality & Fast Delivery Read Customer Reviews & Find Best Sellers. Spanish chorizo is a dried and cured sausage made of pork meat (and fat).

You don't have to cook it before eating; you can enjoy it fresh. Everyone loves Chorizo that spicy, unctuous, and bright red sausage made from pork. There are two styles of Chorizo: Spanish (garlic, smoked paprika) and Mexican (chili peppers, vinegar). You can have Smoky Chorizo & Chicken Pasta Bake using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Smoky Chorizo & Chicken Pasta Bake

1. It's 2 of Chicken breasts - skinned and diced.
2. Prepare 1 of Chorizo sausage - chopped into small pieces.
3. It's 1 of Large onion - diced.
4. It's 1 of Large capsicum - diced.
5. It's 1 of Eggplant - diced.
6. You need of White or brown mushrooms.
7. It's 1 Bag of baby spinach leaves.
8. Prepare 4-5 cloves of garlic.
9. You need 3/4 Bag of penne pasta.
10. Prepare 1 Bottle of Leggos Pasta Bake Sauce Creamy Tomato & Mozarella.
11. Prepare of Tasty cheddar cheese.
12. You need of Parmesan cheese.
13. You need of Paprika.
14. You need of Smoked paprika.
15. Prepare of Chilli flakes.
16. Prepare of Salt.
17. It's of Pepper.
18. Prepare of Olive oil.

For this post, the focus was on the Mexican style of Chorizo with a slight twist (I smoked the Chorizo in a Big Green Egg). Would you like any shellfish in the recipe? Gallo Pinto con Platanos Fritos Pork. Heat oil in a large pan or flame-proof casserole over medium heat.

Smoky Chorizo & Chicken Pasta Bake instructions

1. Heat oven to 200 degrees celcius on bake..
2. In a large pan add olive oil and brown chicken on high heat. DO NOT OVER COOK. Once chicken is browned, add salt, pepper and paprika. Mix well then transfer chicken into a separate dish..
3. In the same pan, lower the heat to medium-high and add more olive oil. Add onions and chorizo and cook until onions are transparent and chorizo is browned. Add in all other veggies, salt, pepper, paprika, chilli flakes and smoky paprika. Once the veggies have stared to soften, add the garlic (either grate in or chop finely beforehand). Cook veggies for 10-15 minutes until nicely browned and soft..
4. In a separate pot, cook penne pasta in boiling, salted water until al dente. Reserve one cup pasta water and drain remainder, then set pasta aside..
5. Once the veggies are cooked, add the Leggos pasta sauce, rinsing the bottle out with a small amount of water. Bring to the boil, then reduce heat and add spinach. Add in the cooked pasta and chicken and mix well. Cook all together for a few minutes to allow flavours to come together. Add pasta water as needed to get the sauce to the right consistency. Taste and adjust salt, pepper, paprika, smokey paprika and chilli..
6. Transfer to an oven proof dish. Top with a generous amount of grated cheddar and parmesan cheese then sprinkle lightly with paprika. Place on a high rack in the oven and cook for 15 minutes or until the cheese has browned. Remove from oven and let sit for 5 minutes before serving..

It has a subtle amount of heat, without being spicy. And it's incredibly versatile - great for breakfast dishes like scrambles and burritos, or savory dinners like empanadas and enchiladas. A touch of acid!—with heat from a sprinkle of cayenne and a lot of paprika, nubbins of salty Spanish-style chorizo, creamy potatoes, tangy sour cream, and a hit of fresh dill. Purchase Spanish or Mexican chorizo from the deli or meat department. Spanish chorizo is sold in firm, sausage link form and it's already smoked so there's no need to cook it.