Recipe: Tasty Smoky Chorizo & Chicken Pasta Bake

Smoky Chorizo & Chicken Pasta Bake. In a large skillet, heat the oil. There are two styles of Chorizo: Spanish (garlic, smoked paprika) and Mexican (chili peppers, vinegar). 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).

In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other. Smoky Chorizo and Butter Bean Hot Pot - An easy, hearty and comforting dish that uses handy store cupboard and pantry ingredients, such as tinned tomatoes and tinned beans.. A warm bowl of soup with smoky chorizo sausage, white beans, and a broth thickened with pureed vegetables is perfect for cold winter nights. You can cook Smoky Chorizo & Chicken Pasta Bake using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoky Chorizo & Chicken Pasta Bake

1. It's 2 of Chicken breasts - skinned and diced.
2. It's 1 of Chorizo sausage - chopped into small pieces.
3. You need 1 of Large onion - diced.
4. It's 1 of Large capsicum - diced.
5. Prepare 1 of Eggplant - diced.
6. It's of White or brown mushrooms.
7. Prepare 1 Bag of baby spinach leaves.
8. You need 4-5 cloves of garlic.
9. Prepare 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. It's of Parmesan cheese.
13. Prepare of Paprika.
14. It's of Smoked paprika.
15. It's of Chilli flakes.
16. It's of Salt.
17. You need of Pepper.
18. Prepare of Olive oil.

This updated sausage dressing is made with chorizo and smoked paprika. The smoky stuffing is a great accompaniment to Thanksgiving turkey and Christmas roasts. For me Thanksgiving and holidays are for get together and making memories and enjoying delicious food. This Smoky Chorizo stuffing is completely vegetarian, you need only bread, vegetable broth (I used home made one as I can control the salt content), vegetables like onion, celery, carrot etc.

Smoky Chorizo & Chicken Pasta Bake instructions

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..

I used sourdough bread, you can use regular one too. This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce.sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.