Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, smoky chorizo & chicken pasta bake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Smoky Chorizo & Chicken Pasta Bake is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Smoky Chorizo & Chicken Pasta Bake is something that I have loved my entire life.
Hello guys, this recipe is adapted a little from Avante Garde Vegan Chorizo Style Hot Dog. I hope you enjoy the video and the recipe! xx Kim For More. This chorizo shakshuka is full of smoky flavour from the chorizo and smoked paprika.
To get started with this particular recipe, we must 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:
- Prepare 2 Chicken breasts - skinned and diced
- Get 1 Chorizo sausage - chopped into small pieces
- Take 1 Large onion - diced
- Make ready 1 Large capsicum - diced
- Prepare 1 Eggplant - diced
- Take White or brown mushrooms
- Prepare 1 Bag baby spinach leaves
- Make ready 4-5 cloves garlic
- Make ready 3/4 Bag penne pasta
- Get 1 Bottle Leggos Pasta Bake Sauce Creamy Tomato & Mozarella
- Get Tasty cheddar cheese
- Take Parmesan cheese
- Get Paprika
- Get Smoked paprika
- Prepare Chilli flakes
- Make ready Salt
- Prepare Pepper
- Prepare Olive oil
Toasted wraps packed with chorizo-style sausage, fresh salsa and a twist of lime. Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika). Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky. Pair smoky grilled chorizo with savory rice for a satisfying dinner.
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.
Usher in outdoor cooking season with the latest cookbook from Ben Tish, one of London's preeminent grilling experts. Nothing warms the body and soul quite like a hearty soup! Beat the winter chills with this smoky chorizo and white bean soup, that will nourish and satisfy. Chorizo, chickpea and paprika is a classic Spanish combo. Top tip for making Smoky spiced chorizo with peppers.
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