Recipe of Ultimate Smoky Chorizo & Chicken Pasta Bake

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, smoky chorizo & chicken pasta bake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Smoky Chorizo & Chicken Pasta Bake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Smoky Chorizo & Chicken Pasta Bake is something that I’ve loved my entire life. They’re fine and they look fantastic.

Spanish chorizo is a dried and cured sausage made of pork meat (and fat). It is found in mainly two variants: sweet and spicy. This is due to the use of, respectively, sweet or spicy smoked paprika, which gives it its characteristic red color. You don't have to cook it before eating; you can enjoy it fresh.

To begin with this recipe, we have to first prepare a few components. You can have 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:

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

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. Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep. Our Basque-inspired, smoked chorizo is made with the finest pork cuts, pimenton, and fresh garlic, then applewood smoked. If you use a charcoal grill, the chorizo links will get an extra-smoky flavor.

Instructions to make Smoky Chorizo & Chicken Pasta Bake:

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.

Our Basque-inspired, smoked chorizo is made with the finest pork cuts, pimenton, and fresh garlic, then applewood smoked. If you use a charcoal grill, the chorizo links will get an extra-smoky flavor. Chorizo and Shrimp Paella Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Chorizo from Spain and Portugal is typically cured and/or smoked.

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