Recipe of Super Quick Smoky Chorizo & Chicken Pasta Bake

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Smoky Chorizo & Chicken Pasta Bake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Smoky Chorizo & Chicken Pasta Bake Recipe. In a large skillet, heat the oil. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool.

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. Make ready 2 of Chicken breasts - skinned and diced.
2. Prepare 1 of Chorizo sausage - chopped into small pieces.
3. Prepare 1 of Large onion - diced.
4. You need 1 of Large capsicum - diced.
5. Take 1 of Eggplant - diced.
6. It’s of White or brown mushrooms.
7. It’s 1 Bag of baby spinach leaves.
8. It’s 4-5 cloves of garlic.
9. Make ready 3/4 Bag of penne pasta.
10. You need 1 Bottle of Leggos Pasta Bake Sauce Creamy Tomato & Mozarella.
11. You need of Tasty cheddar cheese.
12. Prepare of Parmesan cheese.
13. It’s of Paprika.
14. Prepare of Smoked paprika.
15. You need of Chilli flakes.
16. Prepare of Salt.
17. You need of Pepper.
18. Take 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).The chorizo dressing gives the whole salad a smoky, tangy flavor.This updated sausage dressing is made with chorizo and smoked paprika.The smoky stuffing is a great accompaniment to Thanksgiving turkey and Christmas roasts.

Smoky Chorizo & Chicken Pasta Bake step by step

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..

You'd treat that more like salami.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).

Kick up the flavor of your pizza with smoky chorizo and mild, ooey-gooey provolone.Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent.Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl.Add the chicken pieces and toss to coat.Set aside to marinate while you prepare the vegetables (or.