Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, smoky chorizo & chicken pasta bake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hello guys, this recipe is adapted a little from Avante Garde Vegan Chorizo Style Hot Dog. BBC Good Food Spicy Chorizo Shakshuka - Always Order Dessert Smoky. This chorizo shakshuka is full of smoky flavour from the chorizo and smoked paprika.
Smoky Chorizo & Chicken Pasta Bake is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Smoky Chorizo & Chicken Pasta Bake is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook smoky chorizo & chicken pasta bake using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Smoky Chorizo & Chicken Pasta Bake:
- Get 2 Chicken breasts - skinned and diced
- Get 1 Chorizo sausage - chopped into small pieces
- Take 1 Large onion - diced
- Get 1 Large capsicum - diced
- Take 1 Eggplant - diced
- Take White or brown mushrooms
- Make ready 1 Bag baby spinach leaves
- Prepare 4-5 cloves garlic
- Prepare 3/4 Bag penne pasta
- Get 1 Bottle Leggos Pasta Bake Sauce Creamy Tomato & Mozarella
- Make ready Tasty cheddar cheese
- Get Parmesan cheese
- Take Paprika
- Make ready Smoked paprika
- Get Chilli flakes
- Get Salt
- Make ready Pepper
- Make ready Olive oil
Savory chunks scattered throughout the mix and also in the dressing!. Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika). Top tip for making Smoky spiced chorizo with peppers. Chorizo, chickpea and paprika is a classic Spanish combo.
Steps to make Smoky Chorizo & Chicken Pasta Bake:
- Heat oven to 200 degrees celcius on bake.
- 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.
- 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.
- 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.
- 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.
- 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.
Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la. This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious. Try saying 'smoky chorizo burrito' after a tequila or two! Toasted wraps packed with chorizo-style sausage, fresh salsa and a twist of lime. A quick and easy Smoky Cuban Chorizo Stew recipe, from our authentic Caribbean cuisine collection.
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