Step-by-Step Guide to Make Homemade Smoky Chorizo & Chicken Pasta Bake

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, smoky chorizo & chicken pasta bake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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 KimFor More. Each uses just five ingredients, helping you get good. 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 enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Smoky Chorizo & Chicken Pasta Bake is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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:

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

Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and. Smoky Chorizo Chicken Salad is quick and easy to make, holds up in the fridge & is great for brown-bag Chorizo is the lure. 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).

Steps 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.

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). Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky. oz cooked smoked Spanish chorizo, coarsely chopped. Bean dip goes next-level with a smoky chorizo twist. Chop the cooking chorizo into bite-sized chunks.

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